Delicious Blueberry Coconut Crisp Recipe

This recipe is inspired by the amazing cookbook by Mary Younkin, “The Weekday Lunches & Breakfasts Cookbook: Easy & Delicious Home-Cooked Meals for Busy Families”. Her recipes are always easy, approachable, and truly delicious!

You can find Mary’s cookbook here. Her first book, “The Weeknight Dinner Cookbook” is also a fantastic resource.

Homemade Blueberry Crisp: A Perfect Treat

This Blueberry Coconut Crisp is versatile – enjoy it for dessert or even breakfast! It’s a delightful treat that features a layer of crispy topping on the bottom, offering a unique texture. Serve it warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for an extra special touch.

The layering method creates a delightful textural contrast with a lightly crisp base and a generous topping. You can adjust the recipe to your preference, making the topping thicker if desired.

Ingredient Notes

• Blueberries: Fresh or frozen blueberries work perfectly.
• Sugar, Cornstarch, Cinnamon: These ingredients sweeten, thicken, and add flavor to the berries.
• Rolled Oats: Use old-fashioned rolled oats for the best texture. Avoid instant or steel-cut oats.
• Coconut: Shredded coconut, either sweetened or unsweetened, adds a unique flavor and texture.
• All-Purpose Flour: Whole wheat flour or gluten-free brown rice flour can be used as alternatives.
• Brown Sugar: Light or dark brown sugar can be used.
• Butter: Unsalted or salted butter can be used, melted for easy mixing.

How To Make Blueberry Crisp

Crisps are easy to make compared to pies. This recipe uses an 8-inch square baking dish or a cast iron skillet. Preheat your oven to 400°F (200°C).

Instructions:

1. In a bowl, combine the blueberries, flour, sugar, and cinnamon.
2. In a separate bowl, mix the topping ingredients.
3. Place half of the topping at the bottom of the baking dish, and gently press it down.
4. Pour the blueberry mixture over the topping, then cover with the remaining topping.
5. Bake for about 28 minutes, or until the top is golden brown.

If you love coconut, try my coconut macaroons, coconut oatmeal cookies, and coconut custard pie.

Recipe Variations

• Add extra flavor: If using frozen or less flavorful blueberries, add a squeeze of lemon juice, a pinch of cinnamon, or a dash of nutmeg.
• Make a crumble or cobbler: For a recipe without oats, try my blueberry crumble or blueberry cobbler.
• Make bars: For a bar-type dessert, try my blueberry crumb bars.

Make it now, bake it later: For best results, eat the crisp shortly after baking. However, you can prepare the crisp ahead of time without baking.

Refrigerate or freeze: Cover and refrigerate the unbaked crisp for up to a day. Bring it to room temperature while the oven preheats, and then bake as directed. If freezing, wrap it well and freeze for up to a month. Thaw overnight in the fridge and bake as directed.

Leftover baked crisp: No refrigeration is necessary if you plan to eat the crisp within 24 hours. Otherwise, store it in the fridge, covered.

Mix leftover crisp with softened vanilla ice cream, refreeze, and you’ve got your own gourmet ice cream!

More Fruit Dessert Recipes

• Strawberry Rhubarb Crisp
• Apple Crisp with Ginger
• Apple Spice Cake with Bourbon Glaze
• Peach Crumble
• Peach Blueberry Crisp
• Cranberry Orange Coffee Cake
• Berry Galette