This recipe provided by Beech-Nut
- 1 cup blueberries
- 1 cup strawberries, chopped
- 1/2 lemon, juiced
- 1/2 teaspoon vanilla extract
- 1/2 cup old-fashioned oats
- 1/2 cup flour whole wheat, white whole wheat, all-purpose, or gluten-free
- 1 tbs coconut oil or butter, firm
- 1 tsp maple syrup
- 1 tsp cinnamon
- 1 15 oz can full-fat canned coconut milk chilled in advance
- 1-2 tbs maple syrup (optional)
Place the can of canned coconut milk in your fridge for at least 4 hours, but preferably overnight. Preheat the oven to 350 degree F. Place 4 4-oz ramekins or small baking dish onto a baking sheet. To make the fruit filling, place the berries, lemon juice and vanilla extract into a medium bowl and gently stir until combined.
To make the crumble topping, place the oats, flour, coconut oil, maple syrup and cinnamon in a medium bowl and mix with your fingers until the coconut oil is in tiny pea size pieces and everything is starting to stick together.
To make the crisps, fill each ramekin to the top with roughly 1/2 cup of fruit filling and then top with 1/4 cup of crumble topping. You might have some left over crumble topping depending on how full your fruit is in your ramekins. If making this recipe into a baby dish, skip the crumble topping on their portion.
Place the ramekins onto the baking sheet, and bake for 30-35 minutes or until the fruit is bubbly and the crumble is golden brown. Let cool before serving.
To make the whipped coconut cream, open the chilled can of coconut milk and drain any clear liquid into a measuring cup and reserve. Scoop the thick white coconut milk into a bowl, add in desired maple syrup (optional) and whip with a hand-held mixer for 2 minutes or until light and creamy. If your whipped coconut cream is too thick, add in 1 tablespoon at a time of the reserved clear coconut milk.
If making into baby purée – spoon their portion into a blender and puree for 30-45 seconds.
If making for toddler – serve as is or with a dollop of whipped coconut cream.
If making for adult – serve warm with a huge dollop of whipped coconut cream.
Here’s how to make this dessert work for all ages-
6-9 Months – we make and bake the crisp with just the fruit filling and without the crumble topping. Then to make the filling into a purée, we simply take the fruit filling, place it into a blender and puree until smooth after baking. You can add in a little coconut whipped cream but make sure to omit the maple syrup in their portion.
9-12 Months – you can definitely still purée this dessert for this age range, but chances are at this stage your little one will want to attempt to eat it by themselves. No problem, just spoon some of the berries onto their tray and let them have at it! It’s going to be messy. But since you are also enjoying a crisp of your own, it won’t bother you as much. At this age, you can serve this crisp with or without the crumble topping depending on where you little one is at with their eating (gnawing) skills.
Toddlers – Go for it! Add the crumble and whipped coconut cream on top and let them dig in. Again, this will probably be messy. But it’s summertime, so just eat your crisp outside on your back deck and then hose down any messy toddler after their bowls are licked clean.
Adults – Pile it high! Add the crumble and the whipped coconut cream on top of yours because this dessert is 100% guilt free and you deserve it.
About the Author Michele Olivier is the mother of two behind the popular food blog Baby FoodE. Michele has dedicated herself to making the best baby food on the planet and is the author of the best-selling cookbook Little Foodie and the forthcoming Whole Food Baby and Little Bento. Michele and her family live in Denver, Cololrado.