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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

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

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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