The crisp is baked until the berries are soft and warm while the crust wrapped around them is both chewy and crunchy. The unique flavors work wonderfully together and I found myself repeatedly going back to the cooling crisp for just one more taste the first time I made this dessert.
I love this dessert so much, I wound up making it three times in the past couple weeks. I called it “recipe testing,” but it was no hardship and it really was perfect the first time. Make the most of berry season with this quick and easy fruit-filled crisp. I simply can’t recommend it highly enough. I’ll be making this simple dessert for as long as the berries last this year. Check out all of the Gluten Free Dessert Recipes on this website and don’t miss this Summer Berry Pecan Salad if you’re lucky enough to have any berries leftover. Want more blackberry recipes? Tipsy Blackberry Jam, Blackberry Oatmeal Crumble Bars, and Blackberry Bourbon Shortcakes all sound fantastic. Kitchen Tip: I use this pan to make this recipe.
Blackberry Coconut Crisp
{originally published 5/18/16 – recipe notes and photos updated 1/13/18}
