Blueberry and cassis crisp

Name: Blueberry and cassis crisp
Prep time: 45 min
Cook time: 25 min
Yield: 4
Cuisine: Desserts
Ingredients: 250 ml (1 cup) of grated coconut; 250 ml (1 cup) of flour; 150 ml (2/3 cup) of melted butter; 30 ml (2 tablespoons) of lemon zest; 750 ml (3 cups) of blueberries; 75 ml (1/3 cup) of cassis; 60 ml (1/4 cup) of sugar; 45 ml (3 tablespoons) of cornstarch; 15 ml (1 tablespoon) of lemon juice

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Author: 5 ingredients 15 minutes

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Preparation 20

Baking 25

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

For the crispy topping:

250 ml (1 cup) of grated coconut
250 ml (1 cup) of flour
150 ml (2/3 cup) of melted butter
30 ml (2 tablespoons) of lemon zest

For the blueberry garnishing:

750 ml (3 cups) of blueberries
75 ml (1/3 cup) of cassis
60 ml (1/4 cup) of sugar
45 ml (3 tablespoons) of cornstarch
15 ml (1 tablespoon) of lemon juice

Preparation

Side-by-side mode

Preheat oven to 375°F (190°C).
In a bowl, mix crispy garnishing ingredients until it gets grainy.
In another bowl, mix the blueberry garnishing ingredients.
Divide the blueberry preparation into four ramekins with a capacity of 250 ml (1 cup) each or on a 20 cm (8 inches) baking plate. Divide crispy garnishing over blueberries. Oven bake for 25 minutes, until brown and crispy.
When serving, garnish with fresh blueberries.