This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.
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Blueberry Ricotta Coconut Crisp {gluten-free}

This Blueberry Ricotta Coconut Crisp is a quick gluten-free dessert to throw in the oven. Layered with plump juicy blueberries, creamy ricotta then topped with crunchy clusters of coconutty oats.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: British
Keyword: blueberry ricotta coconut crisp, blueberry ricotta coconut crisp recipe, gluten-free blueberry crisp
Servings: 6 people
Calories: 496kcal
Author: Georgina Hartley

Ingredients

  • 100 g porridge oats
  • 40 g coconut flour
  • 100 g unsalted butter at room temperature
  • 25 g coconut flakes
  • 300 g blueberries
  • 300 g ricotta
  • 225 g soft light brown sugar
  • zest of 1/2 lemon

Instructions

  • Pre-heat the oven to 160°C.
  • First make the coconut crisp by mixing together the oats, coconut flour and 75g of the sugar. Rub the butter into the dry mixture, using your fingertips until little oaty coconut clumps have formed and there are no big lumps of butter left. Mix in the coconut flakes then set aside for a moment.
  • Take a medium sized baking dish (the one I used was 7”x10”) and grease the inside. Then pour the blueberries into the bottom so they are in an even layer.
  • In a separate bowl beat together the ricotta, the rest of the sugar and the lemon zest for a few moments until fully combined and then pour on top of the blueberries.
  • Scatter the coconut crisp on top of the ricotta.
  • Place in the oven and bake for 25-30 minutes when the coconut crisp has toasted and the blueberries are bubbling up from within.
  • Serve warm with ice cream.

Nutrition

Calories: 496kcal | Carbohydrates: 62g | Protein: 10g | Fat: 25g | Saturated Fat: 16g | Cholesterol: 61mg | Sodium: 71mg | Potassium: 224mg | Fiber: 6g | Sugar: 42g | Vitamin A: 13.3% | Vitamin C: 5.9% | Calcium: 15% | Iron: 9%