Coconut Crumble with Blueberries (vegan, gluten-free)
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This Coconut Crumble is a coconut extravaganza. Fruity blueberries are baked in a creamy coconut custard blanketed with an irresistible oaty coconut crumble topping. A stress-free vegan and gluten-free dessert which is utterly delicious and surprisingly easy to throw together in a hurry.
Coconut Crisp is the perfect pud if you are craving something warm sweet and comforting but you can’t be bothered with all the faff. It takes no more than 10 minutes from all your ingredients being in the larder or the fridge to them being assembled and tucked into the oven for a 30 minute bake. You don’t even have to get your food mixer out – it can be made in two mixing bowls and the baking dish.
It’s exactly the sort of pudding that brings your family together at the end of a weekend, squished up on the sofa, slippers on, a pot of tea on the go and a good period drama on the telly.
Why You’ll Love This Coconut Crumble recipe
- Irresistible contrast of crunchy coconut and oat topping sprinkled over the creamy fruity base.
- The fruity blueberries are cosseted in a gorgeous custard made of coconut yoghurt, creamed coconut and brown sugar – so rich with flavour.
- It’s a simple dessert which is so easy to make, ideal if you are short on time.
- This dessert is happily vegan and gluten-free so very allergy friendly.
Watch the video to see how you make Coconut Crisp with Blueberries
What ingredients do we need?
Coconut Crumble Topping
- Porridge oats – the texture of the finer ground porridge oats is a lovely contrast to the flaked coconut in the topping. If you only have rolled oats you can pulse them slightly in the food processor to achieve the same texture. Or you can substitute as is.
- Coconut flour – this flour clumps beautifully to create the gorgeous crumble topping.
- Brown sugar – we use it here for flavour.
- Coconut oil - this needs to be used in its solid form so it can be rubbed into the crumble mixture to form chunky clumps. If it’s in a melted state then place in the fridge to solidify.
- Coconut flakes – these add a lovely texture to the crumble topping.
Coconut Blueberry Filling
- Coconut yoghurt – this is a non-dairy yoghurt which has a delicate tang and is lovely and creamy.
- Creamed coconut – this is different from coconut cream as it has a highly concentrated coconut flavour made from dehydrated fresh coconut pulp.
- Lemon– to add a spark of zestiness.
- Blueberries – you can use frozen if you can’t get hold of fresh.
How to make Coconut Crumble with Blueberries
For full recipe instructions go to the recipe card at the end of this post.
The steps are simple:
Topping
- Whisk the dry ingredients - oats, coconut flour and brown sugar.
- Add the fat. Rub in the coconut oil to form a crumbly mixture then stir in the coconut flakes.
Filling
- Blend the coconut yoghurt, creamed coconut, the rest of the brown sugar (125g) and the lemon zest until smooth.
- Scatter the blueberries into the bottom of a baking dish.
- Pour the coconut yoghurt mixture on top.
- Sprinkle the coconut crisp over the top.
- Bake for 25 minutes.
Tip! Watch the timings on this one. The coconut flakes can burn easily so set the timer and take out of the oven as soon as it’s golden.
Shop the recipe
- Immersion blender
- Glass baking dish
- Creamed Coconut (confusing as this product is labelled coconut cream but it is actually creamed coconut! - it's the best one though!)
- Coconut flour
Variations to try
- Coconut Raspberry Crumble - You can swap the blueberries for raspberries – the flavour would be incredible.
- Coconut Cranberry Crumble – by swapping the blueberries for fresh cranberries you will be giving this dessert a festive twist.
- Coconut Mango Crumble. Enhance the tropical vibe by replacing the blueberries with mango - so delicious!!
FAQs
Yes, once baked and cooled cooled, cover the Coconut Crumble, still in its baking dish, with aluminium foil and store in the fridge where it will keep well for up to 3 days.
Yes, allow the crisp to cool completely then wrap it up well, still in its baking dish, in a double layer of aluminium foil. The crisp can be kept frozen for up to 2 months. To defrost remove from the freezer and allow to defrost thoroughly before re-heating.
Place the crumble in an oven pre-heated to 180°C / 160°C fan assisted oven / gas mark 4. Bake for 15 -20 minutes until the filling is piping hot and bubbling.
This is an absolutely delicious dessert served warm with a dairy-free coconut ice cream (if you want to keep it vegan).
More vegan desserts you’ll love!
This delicious fluffy Gluten-Free Vegan Vanilla Sponge Cake has layers of soft vanilla sponge filled with a whipped plant-based lemon cream and filled with fruity jam.
Vegan Chocolate Banana Bread with Coconut is a glorious rich gluten-free cake, intense with chocolate, chewy with coconut and beautifully moist from the banana. Covered with glossy chocolate and snowy with coconut flakes.
These incredible Chocolate Cupcakes have a rich flavour and moist bakery-style texture. The perfect choice if you need an allergy-safe option for kids parties or a not-so humble weekend treat for friends and family.
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Coconut Crumble with Blueberries
Ingredients
- 100 g porridge oats
- 40 g coconut flour
- 200 g soft light brown sugar
- 100 g coconut oil - solid
- 25 g coconut flakes
- 225 g coconut yoghurt
- 30 g creamed coconut
- zest of ½ lemon
- 300 g blueberries
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted /gas mark 4 / 350°F.
- Whisk together the oats, coconut flour and 75g of the brown sugar in a large mixing bowl.
- Rub the solid coconut oil into the dry mixture, using your fingertips until little oaty coconut clumps have formed and there are no big lumps of butter left.
- Mix in the coconut flakes then set aside for a moment.
- Pour the blueberries into the bottom of a medium sized baking dish so they are in an even layer.
- Pour the coconut yoghurt, creamed coconut, the rest of the brown sugar (125g) and the lemon zest into a medium sized bowl and blend together, with an immersion blender, until smooth.
- Pour the coconut yoghurt mixture on top of the blueberries.
- Scatter the coconut crisp over the top.
- Place in the oven and bake for 25 minutes when the coconut crisp has toasted and the blueberries are bubbling up from within.
- Serve warm with coconut ice cream.
Video
Notes
- Porridge oats. You can use rolled oats and pulse them slightly in the food processor which will make the rolled oats easier to clump.
- Blueberries. Can be substituted for raspberries or cranberries
I made the Blueberry andCoconut Crisp yesterday and really liked it. I used raspberries, and a lot more than 300g because I’ve got them in the garden. I’ll certainly be making it again.
I'm so happy to hear you enjoyed this recipe! I love the switch over to raspberries - I'm sure it was delicious!