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Blueberry Coconut Crumble Bars
Prep Time
10 mins
Cook Time
45 mins
 
These Blueberry Coconut Bars are perfect to serve piping hot or cooled--a perfect dessert for fresh summer berries!
Servings: 12 large bars
Ingredients
  • 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
Instructions
  1. Preheat the oven to 375.
  2. Spray a 9x13 pan with cooking spray. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle blueberry mixture over crust.
  7. Add remaining crumble mixture, no need to press down. Top with optional toasted coconut.
  8. 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