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Mixed Berry Crisp with Coconut Cream

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Our favorite mixed berry crisp with coconut cream is all your’s. Looking for the perfect winter dessert to serve your guests for NYE?  Well, look no further!  We have the answer for you.  You are going to want to make this berry crisp with coconut cream because it’s like the best thing EVER!!  These sweet berries that become hot and bubbling in the oven topped with the warm buttery crisp are so insanely perfect we can hardly stand it.  Wow… getting a little overly excited about a crisp…so what, no shame here.  But really, when you mix the blueberries, raspberries, blackberries and strawberries, and top them with oats, butter and brown sugar, then bake them in the oven, you just can’t go wrong.  And don’t even get me started on the way this dessert makes your house smell when it’s baking!  I wonder if they have a berry crisp candle…I’m sure they do, they have a candle for everything.  Not that a candle even compares to the real deal in the oven…it just made me wonder.  I wouldn’t buy one anyway though.  I prefer the smell of the real crisp in the oven.  One of the ingredients that really changes the game in this dessert is the ground ginger!  Crazy huh? But trust me, it really gives it a perfect bite. This one happened at my house on Christmas Eve and the family was freaking out!  It doesn’t take much these days! Something as simple as a berry crisp and I’m like a food hero!  I’ll take it!

Stephanie Heymann Photography

 

 

Berry Crisp with Coconut Cream
 
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Serves: 6
Ingredients
  • 5 Cups mixed berries (we used 1 heaping cup each of fresh blueberries, raspberries, blackberries and strawberries)
For the Berries:
  • ½ teaspoon corn starch (mixed with ½ teaspoon warm water in a small prep bowl to make a paste)
  • 1 ½ tablespoons granulated sugar
  • 1 tablespoon freshly squeezed lemon juice
For the Crisp Topping:
  • ½ cup flour
  • ½ cup brown sugar
  • ½ cup oats
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon salt
  • 5 tablespoons chilled butter
For the Coconut Whipped Cream:
  • 14 oz can coconut cream (we like Trader Joe's brand)
  • ¼ C powdered sugar (may adjust depending on sweetness preference)
  • ½ tsp vanilla
Instructions
  1. Preheat oven to 375°. In a medium bowl, combine berries with corn starch mixture, sugar and lemon juice. Stir until berries are well coated.
  2. In a medium bowl, combine ingredients for the crisp topping. Cut the chilled butter into cubes and use your hands to mix until you have a crumbly mixture. Sprinkle evenly over the berries.
  3. Bake in center of oven for about 40 minutes until the fruit is bubbling and the topping is golden brown. Remove from oven and transfer to a cooling rack.
For the Coconut Whipped Cream:
  1. Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making).
  2. Remove the coconut cream from the fridge, making sure to keep the can upright - do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute.
  3. Top berry crisp with coconut cream. Refrigerate remaining in an airtight container in refrigerator for up to 10 days.

Coconut Whipped Cream

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When we discovered that a healthier/non-diary whipped cream option existed we were all over it like a fly on you know what!! Kinda gross analogy since we’re talking about food here but you get the jest of it, we were pretty excited! Once we whipped up our first batch we knew we were forever hooked. Who knew that coconut cream could turn into the most decadent flavorful whipped cream? Even better, the consistency changes once it’s refrigerated for a few hours and it becomes somewhat dense, turning it more into a frosting. So what are you in the mood for…whipped cream or frosting? Take your pick! We are talking about the full fat coconut cream, we like the Trader Joe’s brand (pictured) but there are other brands out there that work just as well. Here are a few tricks to making successful coconut whipped cream:

coconutcream

1. Do not under any circumstances shake the jar! We like to grab the can from the back of the shelf at the store because it probably hasn’t been picked up and jostled around as much…at least that’s our theory and we’re sticking with it!

2. Store the jar of coconut cream in the refrigerator – this way you are all set to go when the moment arises and you need whipped cream STAT!

3. Enjoy every bite and slather it on anything and everything.

coconutcream2

Coconut Whipped Cream
 
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Author:
Serves: Approx 1 Cup
Ingredients
  • 1 - 14 oz can coconut cream (we like Trader Joe's brand)
  • ¼ C powdered sugar (may adjust depending on sweetness preference)
  • ½ tsp vanilla
Instructions
  1. Chill can of coconut cream in the refrigerator overnight. At least 15 minutes before making the cream, chill beaters and bowl in the freezer (not mandatory but helps keep the cream chilled when making). Remove the coconut cream from the fridge, making sure to keep the can upright -do not shake. Removed hardened cream from the can, leaving any liquid behind and place in mixing bowl. Beat until creamy, approx 30 seconds. Add vanilla and powdered sugar and continue to beat for about a minute. Serve immediately or refrigerate. If refrigerating, the coconut cream will harden slightly. Store in airtight container in refrigerator for up to 10 days.