Cranberry Coconut Crisp


1 pound fresh cranberries

1 teaspoon water

2 tablespoons honey

1 cup old-fashioned rolled oats

1/2 cup whole wheat flour

1/2 cup unsweetened dried coconut

1/2 teaspoon cinnamon

1 cup light brown sugar

1/2 cup unsalted butter, cut into small pieces and chilled

Whipped cream or ice cream, for serving


Preheat oven to 350 degrees. Lightly butter 8-inch square baking pan.

Place cranberries and water in a medium saucepan over medium heat. Stirring occasionally, cook berries until they just pop. Remove pan from heat and stir in honey. Reserve.

In a medium bowl, combine oats, flour, coconut, cinnamon, and brown sugar. Using a pastry blender, a fork, or the tips of your fingers, cut butter into dry ingredients until crumbly.

Layer half of oat mixture in bottom of prepared pan. Spoon reserved cranberry mixture evenly over dry ingredients. Top with remaining oat mixture. Place pan in oven and bake until crisp, about 45 minutes.

Serve individual bowls topped with whipped cream or a scoop of ice cream. Makes 6-8 servings.