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You can use either fresh or frozen blueberries for this recipe. I love fresh berries when they are in season. They burst with flavor and color. If fresh berries are not available, frozen ones work just as well. They are picked at their peak ripeness and frozen right away. This keeps their taste and nutrients intact. Use 2 cups of blueberries for the best results. The base of the crumble comes from dry ingredients. You will need 1 cup of almond flour, which gives a nice nutty flavor. Add 1 cup of unsweetened shredded coconut for a tropical twist. Then, include 1/2 cup of rolled oats for some chewiness. Combine these with 1/4 cup of brown sugar or coconut sugar for sweetness. Finally, add 1/2 teaspoon of cinnamon and 1/4 teaspoon of salt to enhance the flavors. To add a touch of brightness, use 1 tablespoon of lemon juice. This helps balance the sweetness of the blueberries. If you want extra sweetness, you can add 1 tablespoon of maple syrup. This makes the dish even more delightful. The lemon juice and syrup work together to make the blueberries shine. For that crunchy topping, you can add 1/4 cup of chopped nuts. Almonds or pecans work great for this. They add a lovely crunch that pairs well with the soft blueberries. This extra texture makes every bite exciting. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for the crumble to cook well. While the oven warms up, gather your ingredients. It helps to have everything in one place. Next, take a mixing bowl and add 2 cups of blueberries. If you use frozen blueberries, there's no need to thaw them. Squeeze 1 tablespoon of lemon juice over the blueberries. This adds freshness and brightens the flavor. If you like more sweetness, add 1 tablespoon of maple syrup. Gently toss the blueberries with your hand or a spoon. Make sure they are coated well, then set this bowl aside. In another mixing bowl, combine the dry ingredients. Use 1 cup of almond flour, 1 cup of shredded coconut, and 1/2 cup of rolled oats. Add 1/4 cup of brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt. Mix these dry ingredients together well. Now, pour in 1/2 cup of melted coconut oil. Stir until the mixture looks crumbly. This will be the topping for your blueberries. Grease an 8x8 inch baking dish with a little coconut oil. Spread the blueberry mixture evenly across the bottom of the dish. Then, sprinkle the crumble mixture over the blueberries. Make sure it covers them completely. If you want more crunch, add 1/4 cup of chopped nuts on top. Place the dish in the oven and bake for 25-30 minutes. Look for a golden brown color and bubbly edges. Once done, take it out and let it cool for a few minutes before serving. Choose fresh blueberries. Look for firm, plump berries with a deep blue color. Avoid any soft or wrinkled ones. If using frozen, pick high-quality brands without added sugar. Rinse them gently before use to keep their flavor and texture intact. Opt for unsweetened shredded coconut. This choice keeps your crumble from being overly sweet. Look for coconut flakes that are fresh and fragrant. If you can find organic options, that’s even better for taste and health. Mix your dry ingredients well before adding coconut oil. This helps distribute flavors evenly. When you add the oil, stir until the mixture is crumbly. Avoid overmixing; you want a nice texture, not a dough. Serve your crumble warm for the best flavor. Top it with a scoop of vanilla coconut ice cream. A dollop of whipped coconut cream adds creaminess. Finish with a few fresh blueberries and some coconut flakes for a pretty look. Pro Tips Choose the Right Blueberries: Opt for fresh blueberries when in season for the best flavor, but frozen blueberries work well too—just ensure they're not thawed before mixing. Customize Your Sweetness: Feel free to adjust the maple syrup according to your taste preference. You can also substitute it with agave syrup or honey if desired. Texture Matters: Mix in different nuts or seeds for added crunch. Pecans, walnuts, or even sunflower seeds can enhance the texture and nutritional value. Let It Rest: Allow the crumble to cool for a few minutes before serving. This helps the juices thicken up, making it easier to cut and serve. {{image_2}} To make this blueberry coconut crumble gluten-free, use almond flour. Almond flour is naturally gluten-free and adds a nice nutty flavor. Ensure that your rolled oats are certified gluten-free. This small change keeps the dish safe for those with gluten sensitivities. You can easily make this crumble vegan. Replace the butter with melted coconut oil. Use maple syrup as a sweetener instead of honey. This keeps the dish plant-based while still tasting amazing. You won’t miss the dairy at all! Want to make your crumble even more exciting? Try adding a splash of vanilla extract or a sprinkle of nutmeg. You can also mix in some chopped fruit like strawberries or peaches for a fruity twist. For a tropical touch, add a bit of shredded pineapple to the blueberry layer. These small changes will make your dessert stand out even more. After baking your blueberry coconut crumble, let it cool. This helps the flavors settle. Once cool, cover it with plastic wrap or foil. Store it in the fridge. It will stay fresh for about three days. If you want to keep it longer, freezing is a great option. To enjoy your crumble again, simply reheat it. Preheat your oven to 350°F (175°C). Place the crumble in an oven-safe dish. Heat it for about 10-15 minutes. This warms it up and keeps the topping crisp. You can also microwave it for a quick fix. Just heat it in short bursts to avoid sogginess. If you want to freeze your crumble, first let it cool completely. Then, cut it into portions. Wrap each piece in plastic wrap and then foil. This prevents freezer burn. You can store it for up to three months. When you're ready to enjoy it, thaw it in the fridge overnight. Then, reheat as mentioned above. Yes, you can use frozen blueberries. They work well and save time. Just toss them in the bowl with lemon juice and maple syrup. No need to thaw them first. They will bake nicely and add great flavor. You can use other oils like canola or vegetable oil if you prefer. Butter also works if you want a richer taste. Just make sure the oil or butter is melted. This helps mix well into the crumble. To make the topping crunchier, add nuts like almonds or pecans. Chopped nuts add great texture and flavor. You can also try adding more oats or bake it a bit longer. Just watch it closely to avoid burning. Yes, this recipe is very adaptable. You can use fruits like apples, peaches, or raspberries. Just remember to adjust the sweetener based on the fruit's natural sweetness. Mix it up and enjoy different flavors! This blog post covered the key steps to make a delicious blueberry crumble. We explored the best ingredients, from fresh to frozen blueberries, and essential dry ingredients. You learned how to layer and bake your dish for maximum flavor. I shared tips to select the best blueberries and achieve perfect crumble consistency. Remember, this dessert is versatile, allowing for gluten-free and vegan options. With proper storage and reheating tips, you can enjoy it later. Enjoy experimenting with this recipe and making it your own!

Blueberry Coconut Crumble

A delicious and healthy dessert featuring blueberries and a crunchy coconut topping.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup (optional for extra sweetness)
  • 1 cup almond flour
  • 1 cup shredded coconut (unsweetened)
  • 1 2 cups rolled oats
  • 1 4 cup brown sugar (or coconut sugar)
  • 1 2 teaspoon cinnamon
  • 1 4 teaspoon salt
  • 1 2 cup coconut oil, melted
  • 1 4 cup chopped nuts (e.g., almonds or pecans) for added crunch

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, combine the blueberries, lemon juice, and maple syrup (if using). Gently toss to coat the blueberries with the lemon juice and syrup, then set aside.
  • In a separate mixing bowl, combine the almond flour, shredded coconut, rolled oats, brown sugar, cinnamon, and salt. Mix well.
  • Pour in the melted coconut oil and stir until the mixture is crumbly and combined evenly.
  • In a greased 8x8 inch baking dish, spread the blueberry mixture evenly across the bottom.
  • Sprinkle the crumble mixture over the blueberries, ensuring that it covers them evenly.
  • Optional: Sprinkle the chopped nuts over the crumble for added texture.
  • Bake in the preheated oven for 25-30 minutes or until the crumble is golden brown and bubbly.
  • Remove from the oven and let it cool for a few minutes before serving.

Notes

Serve warm, topped with a scoop of vanilla coconut ice cream or a dollop of whipped coconut cream, and garnish with fresh blueberries and coconut flakes.
Keyword blueberry, coconut, crumble, dessert, healthy