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

Cook Time25

Total Time35

Course: Dessert

Cuisine: British

Servings: 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 ½ 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