Easy Blueberry and Coconut Crumble
Easy Blueberry and Coconut Crumble is one of our favorite summer desserts. I start this simple dessert by mixing together my blueberries and sugar. Then, I mix up the coconut crumble topping and spread it over the blueberries. Finally, I baked it all for thirty minutes. We love this crumble for several reasons. First of all, I like that I can prepare this dish with just fifteen minutes of hands-on time. Secondly, I like that I can make this dessert with frozen blueberries. That way, with blueberries in my freezer, I can make this dessert any time. And, lastly, we all love the sweet blueberries, the buttery coconut topping, and the creamy ice cream.
The Equipment I Used
- A Pie Dish- I use a ceramic pie dish to bake my crumble. But you could use any small casserole.
- A Pastry Cutter- Use this to cut the butter into the dry ingredients. You could also use two knives.
The Ingredients Needed for Easy Blueberry and Coconut Crumble
- Blueberries- You can use fresh or frozen blueberries. If you use frozen blueberries, be sure to defrost them first. I just put them on a plate and defrost them in the microwave.
- Cornstarch- You’ll need to mix this with the blueberries to thicken them up.
- Oats- Use old-fashioned oats not quick cooking. I like the Bob’s Red Mill brand.
- Coconut Flakes- Use unsweetened coconut flakes. I use the Bob’s Red Mill brand.
- Butter- Use unsalted butter. It should be cold.
- Flour- Use all- purpose flour.
How I Made my Crumble
- First, I mixed the blueberries with the cornstarch and sugar.
- Then, I made the crumble topping. It’s important to distribute the butter evenly.
- Finally, I baked the crumble and served it warm with ice cream.
If you like blueberries, you need to make this scrumptious Easy Blueberry and Coconut Crumble.
Easy Blueberry and Coconut Crumble
Ingredients
- 3½ cups fresh or frozen blueberries
- ¼ cup granulated sugar (50g)
- 2 tsp. cornstarch
- 1 pint vanilla or blueberry ice cream
For the Crumble topping:
- ¾ cups all purpose flour (90g)
- ¼ cup old-fashioned oats
- ½ cup unsweetened coconut flakes
- ¼ cup granulated sugar (50g)
- 8 tbsp. cold butter, cut in ¼ inch cubes (112g)
Instructions
- Preheat the oven to 400 degrees. Butter a pie dish, or small casserole.
- In a bowl, stir together the fruit (defrosted, if frozen), sugar, and cornstarch. Pour this into the pie dish in an even layer.
- For the Crumble Topping: In a large bowl, stir together the flour, sugar, oats, and coconut. Using a pastry cutter, cut the butter into the flour mixture. Sprinkle this crumble topping on top of the blueberries, distributing it evenly. Bake for thirty minutes. Serve warm and topped with ice cream.
