Blueberry and Coconut are the perfect combination for these crumble bars–perfect for summer berries! Top with ice cream when they’re hot or enjoy as a snack on the go. YUM!
I have always said I’m not a baker, yet this year I’m really trying to master a few basic baking recipes. Crumble bars are one of those things that are simple, yet also have a wow factor. I make apple ones in the fall and whatever in-season produce I can find in the spring and summer months.
The bottom is crunchy and crumbly. Instead of butter, I use coconut oil which adds a subtle sweetness. While these are baking, your whole home will smell fantastic–we couldn’t wait to top these bars with vanilla bean ice cream while they were steaming hot still. Perfect summer dessert! You can also substitute strawberries, blackberries or even a combination!
To make the toasted coconut topping, which adds another layer of crunch, simply add coconut flakes to a cold pan. Heat on low, stirring frequently, until the coconut gets toasty brown. I save any extras for yogurt parfaits!
Since it’s not quite blueberry season here in Michigan, I used a frozen variety. I find that they’re not quite as sweet, so I added a bit of extra sugar. Just taste them before adding to see if you need extra sweetness or not!
Blueberry Coconut Crumble Bars
- 3 cups flour
- 1 cup white sugar , divided
- 1/2 cup light brown sugar , packed
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1 cup coconut oil* , melted
- 1 egg
- 2 teaspoons cornstarch
- 4 cups frozen or fresh blueberries
- 1 teaspoon lemon juice
- Optional: toasted coconut to top
Preheat the oven to 375.
Spray a 9x13 pan with cooking spray. Set aside.
In a large bowl, add flour, 1/2 cup white sugar, 1/2 cup brown sugar and baking powder. Stir with a spoon. Add salt, cinnamon and ground ginger. Stir.
Add coconut oil and egg, mix with a fork. Dough will be crumbly. Separate dough in half and press onto sprayed pan. Save other half for later.
In a medium bowl, add cornstarch, remaining white sugar (1/2 cup). Stir. Add blueberries and lemon juice. Taste to see if more sugar is needed. Add 1 Tablespoon, if necessary.
Sprinkle blueberry mixture over crust.
Add remaining crumble mixture, no need to press down. Top with optional toasted coconut.
Bake for 45 minutes, or until golden brown and bubbly. Cool for 15-20 minutes before cutting.
Recipe Notes*Use 1 cup of butter to substitute for coconut oil. Adapted from AllRecipes.com
- Keep the recipe the same, but use 4 cups of strawberries and extra toasted coconut.
- Use entire crust on the bottom, bake for 25 minutes. Top with nutella and marshmallows for a S’more bar!
- Omit toasted coconut and top with spiralized apples to make a delicious apple crumble.
Are you ready for summer baking? What’s your go-to dessert for the warmer months?