Gluten-Free Coconut Crumble with Blueberries

April 20, 2026
by S R

Gluten-Free Coconut Crumble with Blueberries

A golden, oaty coconut topping over jammy blueberries and a creamy coconut custard — vegan, gluten-free, and completely irresistible.

✓ Gluten-Free ✓ Vegan ✓ Dairy-Free ✓ Refined Sugar-Free Option

This coconut crumble is everything a comforting pudding should be — warm, fragrant, and just a little bit tropical. Juicy blueberries bubble up through a silky coconut custard layer, all topped with a crunchy, golden oat-and-coconut crumble that's naturally free from gluten. It bakes in just 25 minutes and is beautiful served straight from the oven with a scoop of coconut ice cream.

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Serves 4–6

Dish Size 27 × 17 cm

Ingredients

For the Coconut Crumble Topping

150g Gluten-Free Porridge Oats (or jumbo oats, pulsed briefly)
40g Organic Coconut Flour
75g coconut sugar or light brown sugar (see tip below)
80g coconut oil, solid (so it can be rubbed in)
50g Desiccated Coconut
Pinch of fine sea salt

For the Coconut Custard Layer

200g coconut yoghurt
100g creamed coconut (not coconut cream — see tip)
50g coconut sugar or brown sugar
Zest of 1 lemon

For the Fruit Base

350–400g fresh or frozen blueberries

💡 Tip — Creamed Coconut vs Coconut Cream: These are not the same thing! Creamed coconut is a solid block made from dehydrated fresh coconut pulp. It has a deeply concentrated coconut flavour that makes the custard layer wonderfully rich. Look for it in the world foods or baking aisle.

Method

Preheat your oven to 180°C (160°C fan / Gas Mark 4). Lightly grease a 27 × 17 cm baking dish.
Make the crumble topping. In a large bowl, whisk together the gluten-free oats, coconut flour, and 75g sugar. Add the solid coconut oil and rub it in with your fingertips until the mixture resembles rough breadcrumbs. Stir through the desiccated coconut and a pinch of salt. Set aside.
Make the custard layer. Blend the coconut yoghurt, creamed coconut, remaining 50g sugar, and lemon zest together until completely smooth. You can use a blender, food processor, or a hand whisk if the creamed coconut is soft enough.
Assemble. Scatter the blueberries evenly across the bottom of the baking dish. Pour the coconut custard over the blueberries in an even layer. Sprinkle the crumble topping generously over everything.
Bake for 25 minutes, until the crumble is golden and you can see the blueberries bubbling up from beneath.
Serve warm with a scoop of coconut ice cream or a dollop of coconut yoghurt.

⏱ Watch the oven! The desiccated coconut in the crumble can catch and burn if left too long. Set your timer and check at the 20-minute mark — you want golden, not dark. Remove as soon as it looks gorgeous.

Tips, Swaps & Make-Ahead

Frozen blueberries: Work beautifully here — no need to thaw first, just add straight from the freezer. They may need an extra 2–3 minutes in the oven.
Switch the fruit: Raspberries or cranberries make a wonderful swap for the blueberries.
Oat texture: For a slightly finer crumble, pulse the oats a few times in a food processor before using — this helps them clump better.
Refined sugar-free: Use coconut sugar throughout for a lower-GI, naturally sweet result. It adds a lovely caramel depth to the crumble.
Make ahead: Assemble the crumble up to 3 days in advance, cover tightly with foil in the baking dish, and refrigerate. Reheat in the oven at 160°C for 15–20 minutes until warmed through.

Shop the Ingredients at Maven Wholefoods

All the key dry ingredients for this recipe are available from Maven Wholefoods — sustainably sourced, organic whole foods delivered to your door. Here's everything you need:

Organic Gluten-Free Porridge Oats — the base of the crumble topping; certified GF and naturally wholesome.
Organic Gluten-Free Jumbo Oats — a chunkier alternative if you prefer a more textured crumble.
Organic Coconut Flour — naturally gluten-free, high in fibre, and adds a subtle coconut sweetness to the topping.
Organic Desiccated Coconut — gives the crumble that signature golden, chewy crunch.
Organic Coconut Sugar — a lower-GI natural sweetener with a rich caramel flavour; use in both the crumble and custard.

Free UK mainland delivery on orders over £35. Shop the full range at Maven Wholefoods →

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Gluten-Free Coconut Crumble with Blueberries

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