• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Breakfast and Brunch
GF Gluten-Free VG Vegetarian

Blueberry Crisp Recipe with Coconut

4.54
/5
53 mins
9 Comments
Jump to Recipe
By: Rachel GurkPosted: 05/11/2018Updated: 02/06/2023

This post may contain affiliate links. Please read my disclosure policy.

This blueberry crisp with coconut is a fun and delicious twist on plain blueberry crisp - you'll love the additional layer of crisp and the flavor that the coconut adds. The only question is, will you eat it for breakfast or dessert?

This blueberry crisp with coconut is a fun and delicious twist on plain blueberry crisp – you’ll love the additional layer of crisp and the flavor that the coconut adds. The only question is, will you eat it for breakfast or dessert?

Recipe Overview

Why you’ll love it: This is an easy recipe that everyone always raves about.

How long it takes: a little less than an hour
Equipment you’ll need: mixing bowls, baking pan, oven
Servings: 6

image of blueberry crisp in a blue dish
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Crisp
  • 3 What You’ll Need
  • 4 How To Make This Recipe
  • 5 FAQs
  • 6 Make-Ahead Ideas
  • 7 Leftover Love
  • 8 More fruity desserts
  • 9 Blueberry Recipes
  • 10 Get the Recipe: Blueberry Coconut Crisp Recipe

I’m so excited to be sharing my dear friend Mary’s latest book with you guys! I met Mary through blogging, similar to many of my now very close friends (the internet is so crazy!) and I’m so grateful that we’ve had the opportunity to spend time together a few times in real life. She’s an absolute gem and inspires me every day by the way she parents her boys and the way she lives her life.

If you love the recipes here on Rachel Cooks, you’re going to love Mary’s style of cooking and recipes too, both on her site Barefeet in the Kitchen and in her books. The recipes are easy, approachable, and perfect for a busy life, but still made from scratch and absolutely delicious. Her most recent book is titled The Weekday Lunches & Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families. Her first book is titled The Weeknight Dinner Cookbook and I own and love that one as well!

Book cover: The Weekday Lunches & Breakfasts Cookbook by Mary Younkin.

About This Crisp

I love her recipe for Blueberry Crisp with Coconut because in general, crisps are my favorite desserts and I love the twist of adding coconut. Mary has this one filed away under the breakfast category in her book and while I don’t oppose eating this for breakfast, you could most definitely serve this as a dessert, preferably with a big ol’ scoop of vanilla bean ice cream. For breakfast, I like it with a spoonful of plain Greek yogurt, but vanilla yogurt would also be fantastic if you like things on the sweeter side.

Partial image of blueberry crisp in baking dish with spoon inserted.

I like Mary’s method of making blueberry crisp: she layers half of the crisp mixture on the bottom of the pan before the fruit, so you end up with a crust of sorts at the bottom. I love the different textures you end up with using this method. If you’re the type that likes tons of crisp piled on top, you could certainly switch up this recipe and prepare it that way as well.

You’ll find the printable recipe card at the end of this post with instructions, measurements, and nutrition information.

What You’ll Need

  • Blueberries: Fresh or frozen, both work fine.
  • Sugar, Cornstarch, Cinnamon: The berries are mixed with this trio to sweeten, thicken, and flavor them.
  • Rolled Oats: Use old-fashioned rolled oats. Quick oats are okay, too, but don’t use instant oats or steel-cut oats.
  • Coconut: Shredded coconut, either sweetened or unsweetened, adds a unique flavor and texture to this crisp. You’ll love it!
  • All-Purpose Flour: Whole wheat flour is a good alternative or use gluten-free brown rice flour.
  • Brown Sugar: Light or dark, doesn’t really matter.
  • Butter: I usually use unsalted butter but in a pinch, salted butter is fine, too. Melt the butter so it’s easy to stir into the topping mix.
Serving dish containing blueberry crisp with a dollop of yogurt. Fresh blueberries in background.

How To Make This Recipe

It’s pretty simple really. Crisps are an unstructured dessert so they are not fussy at all. I find them to be much easier than making a pie. For more fruit crisp recipes, keep reading. I have a list of my favorites at the end of this post.

You’ll need an 8-inch square baking dish or something comparable. A cast iron skillet is a fun alternative. Preheat the oven to 400°F.

Begin by lightly tossing together the berries, flour, sugar, and cinnamon in a mixing bowl.

In another bowl, combine the topping ingredients. Use half of the topping to line the bottom of the baking dish. Lightly press it down. Pour the blueberry mixture on top, then cover with the rest of the topping mixture.

Bake for about a half hour. Oh, it smells so good with the fruity blueberries cooking and the coconut toasting! I bet you can’t wait to dig in!

Small white oval dish containing a serving of blueberry crisp with yogurt.

If you’re a fan of everything coconut, be sure to try my coconut macaroons, coconut oatmeal cookies, and coconut custard pie.

FAQs

What is the difference between crisp and crumble?

A crisp usually has oats and/or nuts in the topping. A crumble has more of a streusel topping.

Should you refrigerate berry crisp?

If you plan on eating the crisp within 24 hours, it’s not necessary to refrigerate it. If it’s going to be much longer than that, I would definitely stick it in the fridge. In either case, cover it tightly with plastic wrap or foil.

What enhances the flavor of blueberries?

I love a bit of cinnamon or a squeeze of lemon with blueberries. You don’t want so much that it overpowers the delicious flavor of the blueberries, just a hint is all you need. Lemon zest or nutmeg are good choices, too.

Blue ceramic square baking dish with crisp and spoon inserted.

Make-Ahead Ideas

Crisps are really best eaten shortly after they are baked. The good news is you can prepare the crisp ahead of time but don’t bake it. Cover and refrigerate the unbaked crisp up to one day in advance. Remove it from the fridge while the oven preheats, uncover, and bake as directed. It may take an additional five minutes or so.

If you want to freeze the unbaked crisp, wrap it well, and freeze for up to a month. Thaw overnight in the fridge and bake as directed.

Leftover Love

Have a couple scoops of crisp leftover? Stir it into a container of softened vanilla ice cream and refreeze. You’ve just made your own premium flavor of ice cream!

More fruity desserts

  • Strawberry Rhubarb Crisp – the perfect summer recipe!
  • Apple Crisp with Ginger
  • Apple Spice Cake with Bourbon Glaze
  • Peach Crumble (no oats in the topping)
  • Cherry Galette
  • Peach Blueberry Crisp
  • Cranberry Orange Coffee Cake
  • Rustic Four Berry Pie

Blueberry Recipes

Blueberry Bran Muffins

Fresh Blueberry Pie

Blueberry Cream Cheese Muffins

Apple Blueberry Crisp

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

This blueberry crisp with coconut is a fun and delicious twist on plain blueberry crisp - you'll love the additional layer of crisp and the flavor that the coconut adds. The only question is, will you eat it for breakfast or dessert?
Recipe

Get the Recipe: Blueberry Coconut Crisp Recipe

4.54 from 15 votes
Prep Time: 15 mins
Cook Time: 28 mins
Additional Time: 10 mins
Total Time: 53 mins
6 servings
Print Rate Recipe
Prevent your screen from going dark
This blueberry crisp with coconut is a fun and delicious twist on plain blueberry crisp – you'll love the additional layer of crisp.

Ingredients

Filling Ingredients

  • 18 oz. fresh blueberries (about 4 cups)
  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • ¼ teaspoon cinnamon

Crisp Ingredients

  • 1 cup old-fashioned rolled oats
  • ½ cup sweetened flaked coconut (I use unsweetened and it turns out great!)
  • ⅔ cup all-purpose flour (see note for gluten-free alternative)
  • ¼ cup light brown sugar
  • ½ cup (1 stick) unsalted butter, melted

Instructions

  • Preheat the oven to 400°F.
  • Lightly grease an 8-inch square pan or a 10-inch cast-iron skillet with butter. Rinse the berries and place them in a small bowl. Sprinkle with sugar, cornstarch, and cinnamon. Stir to coat.
  • In a separate bowl, combine the oats, coconut, flour, brown sugar, and butter. Stir with a fork to create a streusel-like topping.
  • Scoop half the topping into the prepared pan (see note). Lightly press to cover the bottom of the pan. Pour the berries over the crust, spreading them evenly across the pan. Sprinkle with the remaining crisp topping mixture.
  • Bake for 25 to 28 minutes, until golden brown. Let cool at least 10 minutes before scooping into bowls.

Notes

  • To make this recipe gluten-free, use ⅔ cup brown rice flour instead of all-purpose flour.
  • Frozen blueberries may be substituted for the fresh berries in this recipe. Blackberries and raspberries work well also. If you are using frozen berries, add two tablespoons of water and an additional 2 tablespoons of sugar to the fruit mixture.
  • If desired, put all of the topping mixture on top of the crisp.

Nutrition Information

Calories: 340kcal, Carbohydrates: 44g, Protein: 3g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 160mg, Potassium: 157mg, Fiber: 4g, Sugar: 28g, Vitamin A: 519IU, Vitamin C: 8mg, Calcium: 26mg, Iron: 1mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • This peach blueberry crisp can be made with fresh or frozen fruit, making it a perfect dessert all year round! It's perfect with a scoop of vanilla ice cream.  Get the easy recipe on RachelCooks.Com!
    Peach Blueberry Crisp Recipe
  • Apple blueberry crisp with some scooped out to show filling.
    Apple Blueberry Crisp
  • Close up image of apple crisp with ginger, an easy recipe that's perfect for fall. Ice cream with cinnamon is on top.
    Apple Crisp with Ginger - Easy & Delicious!
  • Blueberry Apple Crisp Smoothie Bowl - such a great way to start the day! Complete with hidden veggies! Get the easy recipe on RachelCooks.com!
    Blueberry Apple Crisp Smoothie Bowl
Mini meatloaves and roasted vegetables on sheet pan.
Previous Post
Mini Turkey Meatloaf Sheet Pan Dinner
An easy cheese sauce recipe is a must-have in your cooking tool box! Perfect for nachos, baked potatoes, pouring over vegetables, or as a macaroni and cheese base, you're going to love this versatile recipe! 
Next Post
Easy Cheese Sauce – Microwave or Stovetop

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Kay says

    January 24, 2022 at 8:52 pm

    This crisp was a hit with my family. Had strawberries in the freezer that needed to be used so I substituted for half the blueberries. It was great. Definitely a keeper. Thank you for sharing.

    Reply
    • Rachel Gurk says

      January 28, 2022 at 9:09 am

      So glad you liked it! Thanks for taking the time to leave a review!

      Reply
  2. Mira says

    May 26, 2020 at 4:11 am

    Would this work with (thawed) frozen blueberries? 

    Reply
    • Rachel Gurk says

      May 28, 2020 at 4:50 pm

      Should work! I don’t think you need to thaw them though, just increase the baking time slightly.

      Reply
  3. Denise says

    May 12, 2018 at 11:52 pm

    sounds easy and delicious

    Reply
  4. Mary says

    May 11, 2018 at 3:34 pm

    oh, how I love this blueberry crisp! I’m so glad that you’re enjoying the cookbooks. Your photos are making me crave this all over again!

    Reply
    • Rachel Gurk says

      May 12, 2018 at 1:56 pm

      <3 Thanks Mary! We loved it!

      Reply
  5. Evelyn Wieland says

    May 11, 2018 at 9:52 am

    Add orange zest to make extra delicious!

    Reply
    • Rachel Gurk says

      May 11, 2018 at 9:59 am

      That is a delicious idea! Lemon would be tasty, too!

      Reply

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled