Blueberry Crumble with Coconut Whipped Cream


I first shared my Blueberry Crumble as part of my free ecookbook 'Healthy Dinner Eats', which has now been superseeded by BecomingSweet - The Raw Edition.  I decided that I needed to share it again, as it such a tasty dessert.

This version includes Coconut Whipped Cream, which is amazing and goes so well with the crumble. I highly recommend using fresh blueberries as you will not get as much liquid, however frozen blueberries (I buy an organic brand from Coles) still works well and tastes just as amazing.You just have to be prepared for a bit more liquid. 

This Blueberry Crumble with Coconut Whipped Cream is gluten, dairy and refined sugar free. You can also make it nut free, by adding extra coconut flakes instead of the flaked almonds.


Ness xo


Blueberry Crumble with Coconut Whipped Cream


  • 1 kilogram blueberries (fresh or frozen)
  • 1/2 cup coconut sugar


  • 1 cup shredded coconut
  • 1 cup coconut flakes
  • 1 cup flaked almond (omit if nut free and add an extra cup of coconut flakes)
  • 1 tablespoon cinnamon
  • 1 tablespoon coconut sugar
  • 1/4 cup coconut oil

Coconut Whipped Cream

  • 1 x 270ml can coconut cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup


To make the coconut whipped cream, place the coconut cream in the fridge overnight (or minimum 6 hours). Remove the cream from the can and add to blender with the vanilla extract and maple syrup. Blend until combined well and refrigerate until needed. 

Preheat oven to 180 degrees celsius.

Spread the blueberries evenly in a baking dish and sprinkle the coconut sugar over the top. In a bowl combine the shredded coconut, coconut flakes, flaked almonds (if using), cinnamon and the coconut sugar and mix thoroughly to combine. Add the coconut oil to the crumble mixture, mixing until well combined and the mixture is crumbly.

Sprinkle the crumble mixture evenly on top of the blueberries and place into the oven for 10 minutes. Remove from the oven and cover with foil and then place back into the oven and cook for another 15 minutes

Rest for 15 minutes and then serve with the coconut whipped cream.

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