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Coconut Oil Blueberry Crisp Crumble

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that's gluten-free and vegan with no added refined sugar!

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that's gluten-free and vegan-friendly.

Two things I have an obsession with lately – blueberries and coconut oil. So I'm only surprised this recipe didn't happen sooner.

I didn't know whether to call this a “crisp,” “cobbler,” or “crumble.” So I had to do some research.

Turns out, crisp and crumble can be used interchangeably. So I just call this a blueberry crisp crumble because it's fun to say. And because it's a challenge not to say “Kris Kringle” instead of crisp crumble because for some reason that's what wants to come out of my mouth.

Is that a form of dyslexia? (See: bang bang cauliflower for another example of my word mix-ups.)

A crisp, or crumble, is fruit with a topping of some combination of flour, oats, nuts, butter, sugar. A cobbler is fruit topped with batter or biscuit crust, usually not entirely covering the fruit (like a cobblestone sidewalk). I also learned words such as “buckle” or “grunt” or “brown betty” but you can read about those here if you want.

The things I learn while writing recipes never ceases to amaze me!

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that's gluten-free and vegan-friendly.

Anyway, the problem with crisps or crumbles or whatever you want to call it, is a lot of time there seems to be a lot of added sugar. 

As per usual, I wanted to make a healthier version that wouldn't sacrifice on flavor.

fresh blueberries in clear baking dish

Blueberries are already so sweet, so I didn't miss the sugar.

Though I won't judge if you want to add more honey/maple syrup to sweeten, and/or serve the blueberry crisp crumble with some ice cream.

I used oat flour for this recipe, but if you're not trying to keep this gluten-free you can use regular flour. Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that's gluten-free and vegan-friendly.

 

Yield: 6

Coconut Oil Blueberry Crisp Crumble

Coconut Oil Blueberry Crisp Crumble

Blueberry crisp crumble with an oat and coconut oil topping. Healthy and fruity dessert that's gluten-free and vegan. No added refined sugar!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 (18 oz) container fresh blueberries, (about 3 heaping cups)
  • 1/2 lemon
  • 1 cup rolled oats
  • 1/2 cup coconut oil, in liquid form
  • 2 tablespoons maple syrup, (or your desired sweetener)
  • 1/4 cup almond flour, (or flour of your choice)
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • pinch of salt

Instructions

  1. Preheat oven to 350°F.
  2. Rinse and dry the blueberries and place in a 9 inch baking pan. Squeeze lemon juice evenly over top and stir quickly.
  3. In a small bowl, combine oats, coconut oil, flour, maple syrup, vanilla, cinnamon and salt.
  4. Evenly distribute oat mixture over top of blueberries.
  5. Bake for 30-40 minutes or until oat topping is lightly browned.

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Nutrition Information:

Yield:

6

Serving Size:

6 Servings

Amount Per Serving: Calories: 305Saturated Fat: 16gSodium: 2mgCarbohydrates: 28gFiber: 4gSugar: 13gProtein: 3g

Did you make this recipe?

I'd love to see! Tag @trialandeater on Instagram and hashtag it #trialandeater

Find recommended products in the Trial and Eater amazon store. You can also buy coconut oil, almond four and gluten-free oats on Thrive Market!
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Susan

Sunday 23rd of June 2019

How in advance can i bake this? Also, would it freeze well? Or would that make the blueberries mushy after thawing? Thanks! Susan

Stephanie

Sunday 28th of April 2019

I love this recipe! My boyfriend is a wild blueberry lover and i was looking for a lower carb alternative to blueberry pie. This was perfect, fast and easy to make! One question how long would this stay in the fridge?

Kelly

Monday 6th of May 2019

If you refrigerate it, the coconut oil will harden and it will need to be warmed through again. I've never tried to keep it longer than a day to be honest!

Shellie

Sunday 24th of February 2019

Yum Just made this but I put fresh blueberries, raspberries, and strawberries in mine wish I could share a picture it looks delish

Kelly

Saturday 2nd of March 2019

If you share a picture on any social media, just tag #trialandeater so I can see! So glad you enjoyed it and I love that you added all the colorful berries!

Maureen M Ryan

Saturday 2nd of February 2019

Would rice crispys work instead of oatmeal?

Lila

Monday 13th of May 2019

Yes.. I just made a combo of rice crispies, coconut (un- sweetened), almonds, pistachios (unsalted) brown rice flour( gives a warmer/nuttier flavor, although white rice flour works as well... just don't use "glutinous sweet rice flour.. you make MOCHI or rice pancakes with that), local honey, coconut oil to make a streussel topping/"granola" for a friend who can't do a lot of sugar and can't do oats. Turned out really yummy.☺

Joy Morgan

Sunday 12th of August 2018

This is awesome! My cousin and I can't have sugar, so this is a great alternative for delicious sweets! Thank you so much!