Blueberry Coconut Crisp
Juicy blueberries meet a crunchy coconut oat topping in this easy Blueberry Coconut Crisp. Ready in under an hour, it’s the perfect summer dessert. Get the recipe!
Readers often make Cherry Rhubarb Crisp and Double-Crusted Plum Crisp alongside this one.
Why This Blueberry Coconut Crisp Tastes Like Summer
I know summer hasn’t officially started, but once Memorial Day hits, I’m ready for warm-weather desserts. This Blueberry Coconut Crisp is the kind of easy dessert you throw together when you want something sweet without a lot of fuss. The blueberries get all jammy and juicy, and the oat topping turns golden and crunchy with just the right amount of coconut. It’s a simple way to enjoy fresh berries, and it always disappears fast at our house.
3 Reasons to Make This Easy Summer Dessert
- Super simple ingredients. You only need a handful of pantry staples, oats, coconut, brown sugar, coconut oil, plus fresh blueberries. No complicated steps.
- Ready in under an hour. From start to table, it’s about 45 minutes. That includes prep and baking time. Great for weeknights or last-minute gatherings.
- The topping steals the show. The combination of oats, flaked coconut, and a touch of cinnamon makes a crisp, golden crust that contrasts perfectly with the soft, sweet berries.
Tips for the Best Oat Topping on Your Blueberry Crisp
Make sure your coconut oil is melted but not hot when you mix it with the dry ingredients. If it’s too warm, it can clump and not coat the oats evenly. Stir until every oat and coconut flake looks lightly coated, that’s what gives you that crunchy texture after baking.
If you’re using frozen blueberries instead of fresh, don’t thaw them first. Toss them directly with the lemon juice and spread in the dish. You may need to bake 5-10 minutes longer because the berries release extra liquid. Just keep an eye on the topping; if it browns too fast, tent loosely with foil.
Easy Variations for This Coconut Crisp Recipe
Mixed Berry Crisp
Swap half the blueberries for raspberries, blackberries, or sliced strawberries. The flavor combo is delicious any time of year.Nutty Crunch
Add 1/4 cup chopped almonds or pecans to the oat topping. Toast them first for extra flavor. It adds a nice crunch and works well with the coconut.Gluten-Free Version
Use certified gluten-free oats and stick with almond meal instead of flour. Everything else in the recipe is naturally gluten-free, so this one is simple to adapt.What to Serve with Blueberry Coconut Crisp
I almost always serve this crisp warm with a big scoop of vanilla ice cream. The cold creaminess against the hot, bubbly fruit and crunchy topping is hard to beat. Plain Greek yogurt works too if you want something lighter, the tanginess balances the sweetness nicely. For a fancy touch, add a drizzle of honey or a sprinkle of toasted coconut right before serving.
How to Store Leftover Blueberry Coconut Crisp
Let the crisp cool completely, then cover the dish tightly with plastic wrap or foil. Store in the fridge for up to 2 days. The topping will soften a bit, but it’s still tasty. If you want to re-crisp the topping, pop the dish in a 350°F oven for 10-15 minutes.
Blueberry Coconut Crisp FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries straight from the bag. Don’t thaw them first. Bake for 40-45 minutes instead of 35, since frozen berries take a little longer to get bubbly. The topping might brown a bit faster, so check it at the 30-minute mark.
Can I substitute the coconut oil?
Butter works well if you don’t have coconut oil. Use the same amount, melted. The topping won’t have the subtle coconut flavor, but it will still be crisp and buttery. You could also try a neutral oil like avocado oil, though the texture may be slightly different.
How do I know when the crisp is done?
The topping should be golden brown and firm to the touch. The fruit should be bubbling around the edges of the dish. If you see a few bubbles in the center too, you’re good. If the topping starts to darken before the fruit bubbles, cover loosely with foil for the last 10 minutes.
Recipe
Blueberry Coconut Crisp
Juicy blueberries are topped with a sweet and simple coconut oat topping. This easy dessert is perfect for summertime!
Ingredients
- 5 cup fresh blueberries
- 1 tbsp fresh lemon juice
- 1 cup Quaker Old Fashioned Oats
- 0.25 cup almond meal or whole wheat flour
- 1 cup sweetened flaked coconut
- 0.25 cup brown sugar
- 0.5 tsp salt
- 0.5 tsp ground cinnamon
- 0.33 cup melted coconut oil, melted
- Ice cream or yogurt for serving
Instructions
- 1
Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray. Pour blueberries into dish and pour lemon juice over the berries. Gently toss.
- 2
In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon. Pour coconut oil over the dry ingredients and stir until combined.
- 3
Sprinkle the oat mixture evenly over the blueberries in the pan.
- 4
Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling. Serve warm with ice cream or yogurt, if desired.
- 5
Note-cover cooled crisp and store in the fridge for up to 2 days.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 10 of 10 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dairy-free, dairyFree, gluten-free, Oven Baked, vegetarian
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