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The results of the blueberry crumble recipe: blueberry crumble served with ice cream on a plate with the full baking tray of the blueberry crumble in background

Blueberry Crumble Recipe with Toasted Coconut

Markus and Bianca Kuchar
A classic blueberry crumble with a coconut twist - a buttery oat and coconut topping over juicy berries, garnished with toasted coconut for extra flavor and crunch. Baked in a single dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Cool-down time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, British, Western
Servings 6 servings
Calories 541 kcal

Ingredients
 
 

Blueberry Filling:

  • 4 cups blueberries fresh or frozen
  • ⅓ cup granulated sugar
  • 2 tablespoon cornstarch (2 ½ - 3 tablespoons if using frozen blueberries)
  • 1 tablespoon fresh lemon juice + zest of half a lemon
  • 1 teaspoon vanilla extract

Crumble Topping:

  • ¾ cup all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • ½ cup unsweetened shredded coconut
  • ½ cup brown sugar packed
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter (1 stick), softened and cubed
  • 2 tablespoon butter for greasing the dish

Optional to garnish:

  • 2-3 tablespoon unsweetened shredded coconut optionally toasted

Instructions
 

  • Preheat oven to 350°F (180°C) and butter a 9x9-inch baking dish.
    Butter the baking dish
  • Toss blueberries with sugar, cornstarch, lemon juice, zest, and vanilla. Spread into the prepared dish.
    Pouring bluberries coated in sugar, cornstarch and lemon juice into the baking tray
  • Mix flour, oats, shredded coconut, brown sugar, cinnamon, and salt. Work in the softened butter until crumbly.
    Blueberry crumble recipe - work the topping into crumbs
  • Scatter the crumble topping evenly over the filling.
    Crumble topping scattered over blueberry filling in the baking dish, before baking
  • Bake 35-40 minutes until golden and bubbling.
  • Optional: toast 2-3 tablespoons shredded coconut in a dry skillet over medium-low heat, stirring constantly, 2-3 minutes until golden.
    Shredded coconut turning golden brown in a pan with wooden spoon stirring
  • Sprinkle the toasted coconut over the baked crumble.
  • Cool 15 minutes before serving.

Notes

For detailed instructions, flavor variations, gluten-free/vegan variations, and serving suggestions, see the full article above at https://www.earthfoodandfire.com/blueberry-crumble-recipe/ 

Nutrition

Calories: 541kcalCarbohydrates: 71gProtein: 5gFat: 28gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 53mgSodium: 15mgPotassium: 232mgFiber: 6gSugar: 42gVitamin A: 675IUVitamin C: 11mgCalcium: 41mgIron: 2mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Keyword blueberry crisp recipe, blueberry crumble, blueberry crumble recipe
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