Blueberry Coconut Crumble

Blueberry Coconut Crumble

Photo and recipe credit Olive & Artisan


For the berries:
  • 3 cans Oregon Fruit Blueberries Classic
  • 3/4 cup Sugar
  • 1/3 cup Flour
  • 1 tablespoon Corn Starch
For the crumble:
  • 1 cup Flour
  • 1 cup Oats
  • 3/4 cup Brown Sugar
  • 1/2 cup Coconut Flakes
  • 1/2 cup Butter, melted
  • 1 tablespoon Coconut Oil, melted
  • 1/2 teaspoon Coconut Extract
  • 1/4 teaspoon Salt


For the berries:
  1. Preheat the oven to 375 degrees.
  2. In a 9x9 or 8x8 baking dish, mix the drained blueberries, sugar, flour, and cornstarch together until you no longer see flour.
For the crumble:
  1. In a medium bowl, mix all the crumble ingredients until a shaggy crumble appears.
  2. Sprinkle evenly on top of the blueberries. Place in the oven to bake for 25-28 minutes. Just until the top is golden brown, and the blueberries are bubbling.
  3. Let cool for 15 minutes before serving. Enjoy!



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