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This baked crisp combines two of our favourite summer fruits, though you can substitute frozen blueberries and rhubarb if they’re out of season. The rolled oats and brown sugar topping is jazzed up with toasted coconut.
Yield: Serves 6.
July 02, 2019
360 calories, 12.9 g fat, 4.2 g protein, 59.8 g carbohydrate, 5.2 g fibre, 108 mg sodium