Coconut Porter, Coconut Flour, Fruit Crisp


Coconut Porter, Coconut Flour, Fruit Crisp cover

This is a recipe for a coconut based crisp, which includes both coconut porter, coconut sugar and coconut flour, based on 101 Cookbooks's crisp.


  • 1 pound raspberries
  • 1 pound huckleberries
  • 1/4 cup coconut sugar
  • 1/2 teaspoon rose water or orange blossom water
  • 1/4 cup Maui Coconut Porter


  • 1 cup rolled oats
  • 1 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/2 teaspoon cinnamon
  • 1 pinch of salt
  • 1/3 cup butter, melted
  • 1/2 cup or more of Maui Coconut Porter 

Special equipment: 8x8 square baking dish or equivalent

Preheat the oven to 400F degrees.

In a small bowl pour the sugar over the fruit, toss gently, add the beer and rose- or orange blossom-water (optional), toss again, and transfer the fruit to an 8-inch square baking dish.

To make the topping combine the oats, flour, sugar, and cinnamon together in a medium bowl. Stir in the butter, and then the beer and mix until everything comes together in a dough-like texture.

Sprinkle the crumble evenly over the fruit mixture.Place the baking dish in the oven, middle rack, and bake for about 20-25 minutes, or until the topping is golden.