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Blueberry Coconut Crisp

Recipe from Two Peas and Their Pod

Juicy blueberries are topped with a sweet and simple coconut oat topping. This easy dessert is perfect for summertime!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes


  • 5 cups fresh blueberries
  • 1 tablespoon fresh lemon juice
  • 1 cup Quaker Old Fashioned Oats
  • 1/4 cup almond meal or whole wheat flour
  • 1 cup sweetened flaked coconut
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup melted coconut oil
  • Ice cream or yogurt for serving optional


  • Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray. Pour blueberries into dish and pour lemon juice over the berries. Gently toss.
  • In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon. Pour coconut oil over the dry ingredients and stir until combined.
  • Sprinkle the oat mixture evenly over the blueberries in the pan.
  • Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling. Serve warm with ice cream or yogurt, if desired.
  • Note-cover cooled crisp and store in the fridge for up to 2 days.