Blackberry Coconut Crisp

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This Blackberry Coconut Crisp begins with tart blackberries that have been sprinkled with sugar and then layered inside a coconut and oat crust. The crisp is baked until the berries are soft and warm while the crust wrapped around them is both chewy and crunchy.

The unique flavors work wonderfully together and I found myself repeatedly going back to the cooling crisp for just one more taste the first time I made this dessert.

I love this dessert so much, I wound up making it three times in the past couple weeks. I called it “recipe testing,” but it was no hardship and it really was perfect the first time.

Berry and Blackberry

Make the most of berry season with this quick and easy fruit-filled crisp. I simply can’t recommend it highly enough. I’ll be making this simple dessert for as long as the berries last this year.

Check out all of the Gluten Free Dessert Recipes on this website and don’t miss this Summer Berry Pecan Salad if you’re lucky enough to have any berries leftover. Want more blackberry recipes? Tipsy Blackberry Jam, Blackberry Oatmeal Crumble Bars, and Blackberry Bourbon Shortcakes all sound fantastic.

Blackberry and Crisp

Kitchen Tip: I use this pan to make this recipe.

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Blackberry Coconut Crisp

Blackberry Coconut Crisp

5 from 2 votes
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Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Dessert
Servings: 5 servings


  • 10 ounces fresh blackberries
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 tablespoon cornstarch
  • 3/4 cup old-fashioned oats
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup all-purpose flour *
  • 1/3 cup light brown sugar
  • 1/2 cup butter, melted
  • * Gluten Free Alternative: 1/2 cup brown rice flour


  • Preheat the oven to 400°. Line a loaf pan (approximately 8x4 inches) with parchment paper. Place the blackberries in a large bowl and sprinkle with the sugar, cinnamon, salt, and cornstarch. Stir to thoroughly coat and then let them sit on the counter for a few minutes while assembling the crust and topping.
  • Stir together the oats, coconut, flour, brown sugar, and butter. Spread half of the mixture over the parchment lined pan. Pour the berries over the crust and then sprinkle the rest of the oat mixture on top of the berries.
  • Bake for 30 minutes, until the crust has browned and the fruit mixture is bubbling. Serve warm with vanilla ice cream or whipped cream. Enjoy!


Calories: 463kcal · Carbohydrates: 63g · Protein: 4g · Fat: 22g · Saturated Fat: 14g · Cholesterol: 48mg · Sodium: 307mg · Potassium: 199mg · Fiber: 5g · Sugar: 41g · Vitamin A: 690IU · Vitamin C: 11.9mg · Calcium: 40mg · Iron: 1.7mg
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{originally published 5/18/16 – recipe notes and photos updated 1/13/18}

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Gale says

    I made this last night and went by the recipe exactly. It turned out fabulous. I love that it makes a small crisp since it’s just me and my husband and we don’t need a 9×13 sweet thing around here. We would just eat it all and we don’t need that. I do have a question though. Fresh blackberries are my favorite thing but they are hard to sometimes find. Could I use frozen berries for this? And, how about frozen blueberries instead of blackberries? This is a wonderful recipe. Thanks for sharing.5 stars