Go Back
–+ servings
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?
Print Recipe
4.54 from 15 votes

Blueberry Coconut Crisp Recipe

This blueberry crisp with coconut is a fun and delicious twist on plain blueberry crisp - you'll love the additional layer of crisp.
Prep Time15 minutes
Cook Time28 minutes
Additional Time10 minutes
Total Time53 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 6 servings
Author: Rachel Gurk

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, drain well, and place them in a small bowl. Sprinkle with sugar, cornstarch, and cinnamon. Stir to coat.
    18 oz. fresh blueberries , ¼ cup granulated sugar, 1 tablespoon cornstarch, ¼ teaspoon cinnamon
  • In a separate bowl, combine the oats, coconut, flour, brown sugar, and butter. Stir with a fork to create a streusel-like topping.
    1 cup old-fashioned rolled oats, ½ cup sweetened flaked coconut , ⅔ cup all-purpose flour, ¼ cup light brown sugar, ½ cup (1 stick) unsalted butter, melted
  • 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. If you prefer, all of the topping mixture can be piled on top of the crisp.
  • Bake for 25 to 28 minutes, until golden brown. Let cool at least 10 minutes before scooping into bowls.

Notes

  • Gluten-free: To make this recipe gluten-free, use ⅔ cup brown rice flour instead of all-purpose flour.
  • Berry alternatives:  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.
  • Make ahead: Prepare the crisp ahead of time as instructed 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. Bake the frozen crisp at 350°F for 50 to 60 minutes.

Nutrition

Serving: 1square | 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

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code

*If you're viewing this on your phone, press and hold the QR code to open in your browser.