blueberry coconut crumble


It feels good to be home. To lay down my head on a familiar bed and feel my Felix snake my ankles. It feels good to buy bunches of lilacs because the blooms put me thinking of T.S. Eliot and college, and me shoving my face into a lilac bush and breathing everything, everything, in. It’s been an exhausting time since I’ve been back, with having to adjust to my life in New York while still processing all that happened in India. There are fitness classes to book and take, friends with whom lunches should be planned, contracts to negotiate and small projects to complete. Yet there are vials of fragrant oils from India, and I try on luxury for size and dot jasmine on my new sheets.

There are lilacs in my house. I’m here but I’m not and you know how it is.

I haven’t baked in a few weeks and I woke this morning {at 3:30AM, mind you} craving blueberries. So here it is, something simple, sweet and vivid to usher me into the evening. I’m keeping my cards close as there is so much to process, so much to think about…


For the filling
3/4 cup sugar
1/4 cup cornstarch
5-6 cups fresh wild or regular blueberries (32 ounces) or 32 ounces frozen wild or regular blueberries (do not thaw) or 2 pints from your local market
2 tbsp fresh lemon juice

For the crumble
3/4 cup rolled oats
3/4 cup dark rye flour
1/2 cup natural cane sugar
1/3 cup unsweetened coconut flakes
1/2 tsp cinnamon
big pinch of salt
1/3 cup butter, melted
1/3 cup plain Greek yoghurt

Pre-heat the oven to 400F.

For the filling: Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour (I shoved this in the fridge and it cooled nicely in 1/2 hr).

For the crumble: Combine the oats, coconut flakes, flour, and sugar together in a medium bowl. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture. Add the blueberries to a 9-inch pie dish. Sprinkle the crumble evenly over the blueberry mixture.

Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 20-25 minutes. Personally, I loved this chilled, in the morning, with coffee.


11 thoughts on “blueberry coconut crumble

  1. Welcome back! I’m just back from Paris/London today and I completely identify with that feeling of settling in/processing everything. Sigh. At least there’s all the bread I crammed into my suitcase from Paris…


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