Blueberry Crumble Recipe (With Toasted Coconut)

There's something special about the smell of bubbling blueberry crumble fresh out of the oven wafting through the house. Our version of the blueberry crumble recipe keeps all the good old classic ingredients - flour, oats, brown sugar, and butter rubbed into coarse crumbs - and adds some shredded coconut for extra chew and crunch.

We've swapped a portion of the oats in the topping for coconut - it caramelizes slightly as it bakes and adds an extra chewy texture that you will not get in the classic topping. Plus, we've added some toasted shredded coconut on top for warm, nutty flavor, extra crunch, and the all-important lovely smell. Finish the blueberry crumble off with some vanilla ice cream for the most indulgent crumble ever.

If you've made our strawberry rhubarb crumble before, you'll recognize the same philosophy here: simple, real ingredients, no shortcuts, and a small twist that makes a familiar dish feel new again.

Featured in: Great Blueberry Recipes

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Why You'll Love This Recipe

• One dish, minimal cleanup - everything bakes together in a single 9x9-inch pan.
• A textural twist - shredded coconut in the topping adds chew and a subtle nutty flavor you won't find in a standard blueberry crumble.
• No fussy pastry work - just rub cold butter into the dry ingredients, there's no dough to roll or chill.
• Freezer-friendly - both the unbaked crumble and leftovers freeze well, so it's easy to make ahead.
• Naturally sweetened fruit filling - blueberries need very little added sugar to shine.

Wholesome Ingredients, Real Benefits

• Blueberries are the star here, and they earn it - they're packed with antioxidants called anthocyanins, which research links to heart and brain health benefits.
• Rolled oats add fiber and help the topping hold its structure instead of turning greasy.
• Unsweetened shredded coconut contributes healthy fats along with that toasted flavor - just watch your portion if you're counting saturated fat, since coconut is naturally higher in it than most nuts.

Blueberry Crumble Recipe

Recipe Details

Prep Time: 15 minutes
Cook Time: 40 minutes
Cool-down time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings (from one 9x9-inch dish)

Blueberry Crumble Ingredients

For the blueberry filling:

• 4 cups (about 600g) fresh or frozen blueberries - no need to thaw if using frozen (see the baking note if using frozen blueberries)
• ⅓ cup (70 g) granulated sugar (we like using raw cane/turbinado sugar) - use closer to ¼ cup if your berries are very sweet
• 2 tablespoons cornstarch - thickens the filling (we love arrowroot starch - it works as a direct substitute and it’s naturally gluten- and grain-free)
  If using frozen blueberries, bump this up to 2 ½ - 3 tablespoons, since frozen berries release more liquid and need a bit more help setting up.
• 1 tablespoon fresh lemon juice, plus zest of half a lemon
• 1 teaspoon vanilla extract

For the coconut crumble topping:

• ¾ cup (95g) all-purpose flour (we used whole wheat flour for healthy benefits)
• ¾ cup (65g) old-fashioned rolled oats - not instant, which turns mushy
• ½ cup (45g) unsweetened shredded coconut
  Optional: plus 2-3 (15g) tablespoons extra toasted for garnish
• ½ cup packed (100g) brown sugar (for warm, caramel, and toffee-like flavor)
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup (1 stick, 113g) unsalted butter, softened to room temperature and cubed
  - 2 tablespoons (about 25 g) for buttering your baking dish

Substitution notes:

• If you can't find unsweetened, sweetened shredded coconut will work too - just reduce the brown sugar in the topping by 2 tablespoons to keep it from turning cloying.
• Swapping in whole wheat flour for the all-purpose flour also works well here - it adds a nuttier flavor that pairs nicely with the toasted coconut and makes for a slightly heartier, more wholesome topping.

How to Toast Coconut (Without Burning It)

Toasting the shredded coconut for garnish is OPTIONAL - you certainly can use just fresh shredded coconut. But we like the extra crunch, the nutty flavor, and the lovely smell of toasted coconut that fills our kitchen the moment it hits the pan. And since it only takes a few minutes while you are waiting for the blueberry crumble to bake, it is worth the little extra effort in our books.

Spread the 2-3 tablespoons of shredded coconut in a dry skillet over medium-low heat. Stir constantly for 2-3 minutes, watching closely - coconut goes from golden to burnt in seconds once it starts to color. Pull it off the heat and out of the hot pan the moment it's light golden brown (it would keep cooking in the hot pan). Set it aside to cool. We'll sprinkle it on top of baked crumble as a garnish once it is done.

Step-by-Step Blueberry Crumble Recipe Instructions

1. Preheat the Oven and Prepare the Dish

Preheat your oven to 350°F (180°C). Butter a 9x9-inch baking dish generously, including the corners where the filling likes to stick.

Pan note: We used a 9x9-inch (23 x 23 cm) baking dish here, but this is a very flexible recipe. You can use any shape baking pan you love or have on hand, as long as it's a similar volume. A larger, shallower dish will spread the filling thinner and bake a little faster, while a smaller, deeper dish will bake up thicker and may need a few extra minutes in the oven.

2. Make the Blueberry Filling

In a large bowl, toss the blueberries with the sugar, cornstarch (or arrowroot starch), lemon juice and zest, and vanilla until every berry is coated. Pour the mixture into the prepared baking dish and spread it into an even layer.

3. Make the Crumble Topping

In a separate bowl, mix together the flour, oats, shredded coconut, brown sugar, cinnamon, and salt. Add the butter, softened to room temperature and cubed. Work it in with a spoon or your hands until the mixture looks like coarse, pea-sized crumbs - some larger clumps are fine and actually make for better texture.

4. Assemble the Blueberry Crumble Into a Baking Tray

Scatter the crumble topping evenly over the blueberries. Break up any very large clumps as you go, but leave some texture.

5. Bake Until Bubbling and Golden

Bake for 35-40 minutes, until the topping is deep golden brown and the filling is bubbling visibly at the edges. We like to check and turn the baking dish every 15-20 minutes, but it depends on your oven.

If the top browns too quickly, loosely tent it with foil for the last 10 minutes.

Baking note for frozen blueberries: Using frozen blueberries? Bake straight from frozen - no need to thaw - but plan on an extra 10-15 minutes in the oven, since frozen berries release more liquid and take longer to bubble and thicken. If the topping starts browning before the filling catches up, tent it with foil a little earlier than you would with fresh berries.

6. Top with Coconut (Optional)

Sprinkle the toasted shredded coconut over the top (or fresh coconut, if you did not bother toasting it).

7. Cool Before Serving

Let the crumble rest for at least 15 minutes before serving - this gives the filling time to set so it doesn't run all over the plate.

Blueberry Crumble Flavor Variations

• 🌰 Sliced Almonds: Stir ¼ cup sliced almonds into the topping (or scatter them on top before baking) for extra crunch alongside the coconut.
• 🍊 Blueberry Orange: Swap the lemon juice and zest for orange juice and zest for a sweeter, more fragrant filling.
• 🫘 Mixed Berry: Replace up to half the blueberries with raspberries or blackberries for a mixed berry crumble.
• 🌾 Whole Wheat: Swap the all-purpose flour for whole wheat flour for a nuttier, heartier topping - a nice match for the toasted coconut.

Gluten-Free and Vegan Variations

• 🌾 Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend and confirm your oats are certified gluten-free.
• 🌰 Grain-Free (Naturally Gluten-Free): Skip the flour and oats entirely and replace them with:
  - ¾ cup (60g) sliced almonds (Sliced almonds actually mimic the texture of oats.)
  - ½ cup (50g) almond meal/flour
  - and 2 tablespoons (15g) coconut flour. Coconut flour is very absorbent, so add it gradually and stop once the mixture holds together when pressed - you may not need the full amount.
  Keep the rest of the topping (coconut, brown sugar, cinnamon, salt, butter) the same.
• 🧈 Vegan: Use a plant-based butter substitute in place of the dairy butter - the crumb texture holds up well.

Serving Suggestions

• Warm with vanilla ice cream - the classic pairing, and honestly hard to beat.
• A dollop of whipped cream if you want something lighter than ice cream.
• A drizzle of cream poured straight over a warm bowlful, old-fashioned style.
• On its own for breakfast the next morning - we won't judge 😉.

Storage & Reheating

Fridge: Store leftovers covered in the fridge for 3-4 days. The topping will soften slightly but still tastes great.

Freezer: You can freeze the unbaked assembled crumble (filling and topping, no coconut garnish yet) for up to 3 months - bake straight from frozen, adding about 15 extra minutes. Baked leftovers also freeze well for up to 2 months; thaw overnight in the fridge before reheating.

Reheating: Warm individual portions in a 300°F (150°C) oven for 10-15 minutes to re-crisp the topping. Microwaving works too, but will soften the crumble rather than crisp it back up.

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We would love to hear how your blueberry crumble turned out! Leave a comment and a rating below to let us know, and feel free to share your favorite toppings or any fun variations you tried.

Happy baking 👨‍🍳!

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