It feels like its been FOREVER since my last post. Life has gotten incredibly busy as we count down to baby boy’s arrival. I’ve still been cooking and working on some fun new recipes. But its taking me much longer than usual to get them up here on the blog for you guys!
So instead of torturing you with a long spiel to catch you up on life, I’ll just skip to the good stuff. Get ready for the easiest Blueberry Coconut Crumble recipe of your life!
In case you’re wondering, a crumble and a crisp are the same thing. And everyone has their own way of doing it. My way is all about making it easy.
If you have someone in your life who gets that annoying pinch face when you mention something being gluten-free, just don’t tell them. The only reason this is gluten-free is because there’s no flour added, which is totally unnecessary anyway. And once they’ve drooled over the smell of this Blueberry Coconut Crumble and come back for a second helping, you can tell them its gluten-free. The look on their face is so rewarding & maybe they won’t complain next time you make something gluten-free.
First up, blueberries. You can use fresh or frozen. I happened to have some berries in the freezer that I needed to use. The frozen ones do tend to burst and create a smoother filling.
Fresh berries tend to stay more in tact. I love how they get engorged with juice and then burst when you bite into them!
Bottom line, it really doesn’t matter what you use. Fresh is always best in my opinion, but its so nice to have frozen fruit all year so you can whip this up for a special occasion. Or no occasion – I think every day should be ended with a fabulous dessert.
And you can sub out the blueberries for whatever fruit you want! Or leave out the coconut if you’re not a fan.
If using frozen berries, make sure you rinse them thoroughly so you don’t end up with a bunch of extra water as the juices ooze out. Dry them a bit and toss them with coconut, tapioca starch (to thicken the juices and make a yummy sauce), lemon juice (tangy goodness), brown sugar (always), cinnamon, and vanilla extract.
I like to bake mine in a cast iron skillet. Mostly because its pretty. Just rub it down with a little coconut oil first to make clean up easier later!
For the topping, all you need is 3 ingredients. Rolled oats, almonds, and butter make that crunchy, brown topping you want. I used whole roasted, salted almonds. But you can use plain almonds and just add a sprinkle of sea salt.
As always, I used my Ninja to chop up the almonds. The single serve cups are perfect for small quantities like this and the blades are sharp and strong. I have the Mega System, which includes a blender, food processor, and 2 single serve cups. I’m a wee bit obsessed with it!
After you chop up the almonds, toss them together with your rolled oats (make sure they are gluten-free if you have an allergy – *oats are naturally gluten-free but are often processed in the same facility as products that aren’t). Then, use our hands to combine the oats and almonds with the butter. Sprinkle this chunky mixture over the top of your blueberries.
All thats left to do is bake!
Give it a good 40 minutes at 350 degrees, and the top will be brown and the juices will be bubbling on the edges. Plus, your house will smell amazing.
I love this stuff.
Don’t forget the vanilla ice cream! It makes for the yummiest dessert.
Gluten-free Blueberry Coconut Crumble Recipe
- 2 pints organic blueberries (fresh or frozen)
- 1/4 cup organic shredded coconut (unsweetened)
- 3 tbsp organic tapioca starch
- juice of 1 lemon
- 1/2 cup organic brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp organic vanilla extract
- 1/2 cup organic rolled oats (GF)
- 1/2 cup roasted, salted almonds
- 1/4 cup organic butter (softened)
- ice cream for serving
Heat your oven to 350 degrees. If using frozen berries, rinse them thoroughly to remove any ice. Lightly dry your blueberries (just to remove extra water, they don't have to be totally dry). Toss them together with the coconut shreds and remaining filling ingredients.
Rub your baking dish or cast iron skillet with oil (I use coconut oil). Dump your berry mixture into the dish.
If using whole almonds, chop them by hand or in a food processor. If using plain almonds, add a pinch of salt. Toss by hand with the rolled oats and softened butter. Crumble the mixture over the top of the blueberries.
Bake in the oven for 40 minutes, or until the top has browned and the juices are bubbling! Serve up hot with a scoop of vanilla bean ice cream. Impress all your friends with your baking skills. BOOM.