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Easy Blueberry and Coconut Crumble

Easy Blueberry and Coconut Crumble

Warm and bubbly blueberries topped with a buttery coconut streusel and ice cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4

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.
Keyword Dessert
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