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.

Did you know that...

Our Quebec blueberries are available in season for pick‑your‑own in our fields in Saint‑Cyrille‑de‑Wendover, and at our fresh fruits and vegetables stand in Saint‑Cyrille‑de‑Wendover.

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