Blueberry Coconut Crisp

I (Britt) am a huge fan of Apple Crisp/ Crumble in the fall… so much so that I needed to make a summer version! Check out this delicious Blueberry Coconut Crumble, the perfect partner to ice-cream for your next BBQ!

Yield: 12 Servings (~2/3 cup each)


For the topping:

  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 3/4 cup whole wheat flour
  • 3/4 cup large flake oats
  • 1/4 cup spelt flakes
  • 1/3 cup sliced almonds
  • 2 tbsp hemp hearts
  • 1/2 cup shredded coconut
  • 1 tsp vanilla extract
  • 1/2 cup coconut oil
  • 1/2 cup butter, at room temperature, cut into half inch cubes

Fruit Bottom:

  • 4.5 cups blueberries (fresh or frozen)
  • Zest and juice of 1 lemon
  • 1/4 cup sugar
  • 1/4 cup whole wheat flour


  1. Preheat oven to 350 F. Grease a baking dish with non stick spray and set aside.
  2. In a large bowl combine all ingredients for the topping using your hands until it becomes crumbly.
  3. In another bowl, add blueberries, lemon zest, lemon juice, sugar and remaining whole wheat flour. Toss to coat the blueberries evenly.
  4. Pour the blueberry mixture into the dish and top with the crumble. Place in the oven and bake for 40- 45 minutes or until blueberries a bubbly and top is golden brown.
  5. Serve with ice cream or greek yogurt and enjoy!

Recipe and Photos by: Brittaney Berendsen RD