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.

Fruit

• 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

Crisp

• 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.