Vanilla Berry Coconut Crumble (Printable Version)

Mixed berries with coconut-vanilla crumble topping, baked until golden.

# Ingredient List:

→ Fruit Filling

01 - 4 cups mixed berries (fresh or frozen; blueberries, raspberries, strawberries, blackberries)
02 - 1/3 cup granulated sugar
03 - 2 tablespoons cornstarch
04 - 1 tablespoon lemon juice
05 - 2 teaspoons vanilla extract

→ Coconut Crumble Topping

06 - 1 cup all-purpose flour
07 - 2/3 cup old-fashioned rolled oats
08 - 1/2 cup shredded unsweetened coconut
09 - 1/2 cup light brown sugar, packed
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon salt
12 - 1/2 cup unsalted butter, cold and cut into cubes
13 - 1 teaspoon vanilla extract

# How to Make It:

01 - Preheat the oven to 350°F. Lightly grease a 9-inch baking dish with butter or cooking spray.
02 - In a large bowl, combine the mixed berries with granulated sugar, cornstarch, lemon juice, and vanilla extract. Toss gently until the berries are evenly coated. Spread the mixture in the prepared baking dish.
03 - In a separate bowl, whisk together the flour, oats, shredded coconut, brown sugar, cinnamon, and salt. Add the cold butter cubes and vanilla extract. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - Sprinkle the coconut crumble topping evenly over the berry mixture. Bake for 35 to 40 minutes until the topping is golden brown and the fruit filling is bubbling around the edges.
05 - Remove from the oven and let the crumble cool for 10 to 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • The coconut adds this incredible nutty sweetness that makes regular crumble taste kind of basic in comparison
  • You can throw it together in under 20 minutes but it tastes like you spent way more effort on it
  • That moment when the fruit bubbles up through the golden topping is basically kitchen magic
02 -
  • I once skipped the cornstarch thinking the berries would thicken on their own and ended up with berry soup instead of crumble, so don't be like me
  • Cold butter is the difference between crispy crumble clusters and sandy texture, so stick it in the freezer for 10 minutes if you're working slowly
  • The fruit needs to bubble around the edges before it's actually done, even if the top looks golden earlier
03 -
  • Put a baking sheet on the rack below to catch any fruit bubbles that might escape
  • Use unsweetened coconut so the sweetness doesn't become overwhelming

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