300g butter, softened. 425g caster sugar. Zest of 1 lemon. 6 eggs, beaten. 250g self raising flour. 300g blueberries. 200g desiccated coconut. 200g lemon curd ...

This blueberry crisp lets the berries shine with their bold flavor. The filling is a simple mix of blueberries, sugar, and ...

Add coconut, hemp seeds, and chopped walnuts if desired. The crisp topping should be dry but moist enough to form small crumbles. 4. Pour the crisp topping over the blueberries, gently patting it ...

Melt coconut oil in a saucepan over medium-low heat. When melted, remove from heat and stir in quick oats, light brown sugar, flour, cinnamon, and a pinch of salt. Stir until well combined.

Sprinkle the crumble mixture over the fruit. Bake for 30–35 minutes or until the fruit is bubbling and the top is golden and crisp. Cover with foil if the top is browning too quickly.

Central Florida blueberry U-picks are in swing now through May. This easy crisp is a great way to show off those antioxidants … especially when you top them with ice cream.

They bring all of the delight of a classic jam-filled, crumble-topped fruit bar, but in a more gently sweet way, with a nutty granola bar vibe. This kind of bar typically has a shortbread-like base ...