Name: Coconut Crumble Pie with Blueberries
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 500 g blueberries; 1 tbsp cornstarch; 3 dl oats ((300 ml)); 1 dl shredded coconut ((100 ml)); 1/2 dl pecans ((50 ml)); 3 tbsp coconut oil; 12 fresh dates (pitted); Vanilla ice cream or yogurt (for serving); Date syrup (for serving); 1 handful pecans (for serving)

If you’re looking for a versatile dessert that doubles as a hearty weekend breakfast, this Coconut Crumble Pie with Blueberries is a fantastic choice. Featuring a simple coconut-oat crumble and a luscious blueberry filling, this pie is equally delicious warm or at room temperature. Serve it with vanilla ice cream and date syrup as a dessert, or with thick yogurt and honey for breakfast. You can even change the filling to suit the season—think mixed berries or apples!

Why This Recipe Surely Works

The beauty of this crumble pie is in its simplicity and adaptability. With oats, coconut, and dates in the topping, it has a naturally sweet, nutty crunch. The juicy blueberry filling needs only a touch of cornstarch to thicken, letting the fruit shine. And if you’re in the mood to experiment, this same crumble works beautifully with other fruit fillings too.

Servings

This recipe makes one large pie or approximately six small pies if you prefer individual servings.

Ingredients

500 g blueberries (or substitute mixed berries or apples for variety)
1 tbsp cornstarch (to thicken the berry filling)
3 dl (300 ml) oats (old-fashioned oats work best for texture)
1 dl (100 ml) shredded coconut
1/2 dl (50 ml) pecans (for added crunch and flavor)
3 tbsp coconut oil (solid or melted)
12 fresh dates, pitted (natural sweetness for the crumble)

For Serving

Vanilla ice cream (or thick yogurt for a breakfast option)
Date syrup (adds a rich sweetness to the pie)
A handful of roasted pecans (optional, for garnish)

Step-by-Step Instructions

1. Prep the Blueberries

Start by preheating your oven to 225°C (437°F). In a medium bowl, mix the blueberries with the cornstarch, coating them well. Place the blueberries in an even layer in your pie dish—this will be the base of your crumble pie.

2. Prepare the Date Crumble

To make a soft, easy-to-blend crumble, soak the pitted dates in hot water for about 10 minutes. This step softens the dates, making it easier to incorporate them into the crumble topping.

3. Make the Crumble Topping

Using a food processor, combine the oats, shredded coconut, pecans, coconut oil, and softened dates. Pulse until the mixture resembles a coarse crumble. Tip: If the crumble feels too dry, add a splash of water to bring it together. This mixture should hold together loosely when pinched.

4. Assemble and Bake

Evenly spread the prepared crumble topping over the blueberries, covering the fruit without packing it down. Place the pie dish in the oven and bake for 15-20 minutes, or until the crumble is golden brown and the blueberries are bubbling slightly around the edges.

5. Serve and Enjoy

Let the crumble pie cool for a few minutes before serving. For dessert, scoop a portion onto a plate and top with vanilla ice cream and a drizzle of date syrup. Add a few extra roasted pecans for garnish if desired. If you’re enjoying it as a breakfast, try serving it with thick yogurt and a drizzle of honey or maple syrup for a less sweet option.

Tips for Perfecting Your Coconut Crumble Pie

Use Fresh or Frozen Blueberries: Either works well here, but if you’re using frozen, don’t thaw them first. This will keep the filling from becoming too watery.
Customize the Crumble Topping: You can substitute almonds or walnuts for the pecans, or add a sprinkle of cinnamon to the crumble for a hint of warmth.
Make Ahead: This crumble pie is excellent fresh out of the oven but also keeps well for up to two days in an airtight container in the fridge.

Variations to Try

Berry Mix: Try using a mix of blueberries, raspberries, and strawberries for a berry medley. You’ll get a burst of different berry flavors with each bite!
Apple Crumble: Swap out blueberries for thinly sliced apples. A touch of cinnamon in the crumble will enhance the warm apple flavors.
Nut-Free Option: If you prefer a nut-free version, replace the pecans with an equal amount of extra oats or shredded coconut.

Storing and Reheating

Store any leftovers in the refrigerator in an airtight container for up to two days. For the best texture, reheat in a preheated oven at 180°C (350°F) for 5-10 minutes, or enjoy it cold for a breakfast treat.

Can I Freeze This Pie?

Yes, you can freeze the unbaked pie. Assemble the crumble and place it in a freezer-safe dish. Wrap tightly in plastic wrap and freeze for up to two months. When you’re ready to bake, allow it to thaw in the refrigerator overnight before baking as instructed.

Coconut Crumble Pie with Blueberries

This Coconut Crumble Pie with Blueberries is a versatile dessert or a weekend breakfast option. The crumble can be customized with various fruits like blueberries, mixed berries, or apples. Serve it warm with vanilla ice cream for dessert, or with thick yogurt and honey for a delicious breakfast treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Dessert

Cuisine American

Servings 1

Calories 350 kcal

Ingredients

500 g blueberries
1 tbsp cornstarch
3 dl oats (300 ml)
1 dl shredded coconut (100 ml)
½ dl pecans (50 ml)
3 tbsp coconut oil
12 fresh dates pitted
Vanilla ice cream or yogurt for serving
Date syrup for serving
1 handful pecans for serving

Instructions

Preheat the oven to 225°C (437°F).
Mix the blueberries with cornstarch and place them in a pie dish.
Soak the pitted dates in hot water for 10 minutes to soften.
In a food processor, blend oats, shredded coconut, pecans, coconut oil, and softened dates until you have a crumble texture. Add a splash of water if the mixture feels too dry.
Spread the crumble evenly over the blueberries.
Bake in the oven for 15-20 minutes, or until the crumble is a beautiful golden brown.
Serve warm with vanilla ice cream, date syrup, and extra pecans. For a breakfast option, try it with thick yogurt and a drizzle of maple syrup or honey.