Vanilla Coconut Berry Crumble (Printable Version)

Warm mixed berries under a crisp vanilla-coconut oat crumble; ready in 50 minutes and serves six.

# Ingredient List:

→ Fruit Filling

01 - 4 cups mixed berries (fresh or frozen)
02 - 1/4 cup granulated sugar
03 - 1 tablespoon cornstarch
04 - 1 teaspoon pure vanilla extract
05 - 1 tablespoon lemon juice

→ Crumble Topping

06 - 1 cup all-purpose flour
07 - 2/3 cup rolled oats
08 - 3/4 cup shredded coconut (unsweetened)
09 - 7 tablespoons unsalted butter, cold and cubed
10 - 1/3 cup light brown sugar
11 - 1 teaspoon vanilla bean paste or extract
12 - 1/4 teaspoon salt

# How to Make It:

01 - Preheat oven to 350°F. Lightly grease an 8x8 inch baking dish.
02 - In a large bowl, combine mixed berries, granulated sugar, cornstarch, vanilla extract, and lemon juice. Toss gently to coat evenly, then transfer to the prepared baking dish.
03 - In another bowl, combine flour, rolled oats, shredded coconut, brown sugar, and salt. Add the cold cubed butter and vanilla bean paste. Rub butter into dry ingredients with fingertips until mixture forms coarse crumbs.
04 - Sprinkle crumble mixture evenly over the berry layer in the baking dish.
05 - Bake for 35 minutes until topping is golden and berry juices are bubbling at the edges.
06 - Allow to cool for 10 minutes before serving. Serve warm, with vanilla ice cream or whipped cream if desired.

# Expert Advice:

01 -
  • The coconut in the topping adds this incredible toasted nuttiness that pairs perfectly with sweet tart berries
  • It comes together in under 15 minutes of active time but tastes like something from a fancy bakery
  • The texture contrast between juicy bubbling fruit and crisp golden topping is absolutely irresistible
02 -
  • The butter really must be cold when you make the topping, room temperature butter will just make it doughy instead of crisp
  • If using frozen berries, dont thaw them first or you will end up with too much liquid in the filling
  • The crumble is done when the topping is deeply golden and you see juices bubbling actively around the edges
03 -
  • Rub the butter into the dry ingredients quickly so it stays cold, working until you have everything from pea-sized pieces to smaller sandy bits
  • Use a light hand when tossing the berries, you want them coated but still mostly whole for better texture

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