Berry Coconut Crisps are the easiest dessert and absolutely delicious. A base of berries topped with a walnut crumble with a hint of coconut is irresistible!
These Berry Coconut Crisps should definitely make your list of favorite desert recipes. It’s sweet yet tart with a crispy crunchy topping that you won’t be able to get enough of. I made these the other day for the kids after school and they absolutely lost their minds. The best part is you use frozen berries so you can make these any time of year and have delicious results!
When we go to the farmers market, we always buy tons and tons of berries. If Gemma goes with me, the berries sometimes don’t even make it home! My family is 100% berry obsessed so these Berry Coconut Crisps were a no brainer. Fresh out of the oven, I challenge you to find a more satisfying dessert. Topped with some whipped cream or vanilla ice cream, you can’t get much better than these!
I make these Berry Crisps in small ramekins so everyone can have their own personal crisp, but you can absolutely make it all in one larger baking dish without a problem. The recipe calls for tapioca flour, but I also tested it out with corn starch and it worked perfectly! Just use half as much corn starch (1/2 tablespoon for this recipe) and you’re good to go.
I love this recipe too because since it’s so simple, it’s a great one to get your kids to help you make. I’m always trying to come up with recipes that get my kids involved in the kitchen. If you’re looking for more simple dessert recipes, try out my Banana Berry Bread, Fruit and Oat Crumble Bars, Skillet Mexican Brownie Pear and Pistachio Crisp to name a few.
Let me know what you think of these Berry Coconut Crisps and if you make them by tagging my on social media!
Berry Coconut Crisps
- 1/2 teaspoon coconut oil or spray
- 12 ounces frozen organic mixed berries
- 1 tablespoon tapioca flour 1/2 tablespoon cornstarch will also work
- 4 tablespoons pure maple syrup, divided
- 3/4 cup chopped walnuts or almonds
- 3/4 cup unsweetened shredded coconut
- Preheat the oven to 375 F. Coat 4 6-ounce ramekins with the oil (you can also use an 8x8inch loaf pan).
- In a large bowl, combine the berries, tapioca flour, and 2 tablespoons maple syrup. Stir until the tapioca flour dissolves, the divide the filling evenly into each ramekin.
- Place the walnuts in a food processor and pulse until finely chopped, almost resembling flour. Add the shredded coconut and remaining 2 tablespoons maple syrup, and pulse until the mixture begins to stick together.
- Top each ramekin with about 1/4 cup of the topping, pressing down lightly to create a slight mound.
- Place the ramekins on a baking sheet and bake 10 minutes, loosely cover with foil, and bake an additional 8 minutes.
- Remove from the oven and allow to cool for 10 minutes before serving.