Crock Pot Blueberry Coconut Crumble

Oh. My. Goodness.

This is my new favorite dessert ever.

EVER!

It is sooooo easy. The prep is about 2 minutes. That's it. 

And the taste...

*cue angels singing*

I don't even know where to begin with the taste. All that blueberry sweetness, crispy buttery crumble, and chewy coconut is over the top amazing. 

You need this in your face.

Right now.

Go.

Hurry!

Crock Pot Blueberry Coconut Crumble

(Adapted from Sugar Dish Me)

Ingredients

5 cups fresh blueberries

1 cup Betty Crocker White Cake Mix 

3/4 cup Quaker Old Fashioned Oats

2 Tbsp brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

pinch salt

1/4 cup butter, cold

3/4 cup unsweetened coconut flakes

Directions

Toss the blueberries with 1/4 of the cake mix. Place in crock pot.

In a mixing bowl, stir together the remaining cake mix, oats, brown sugar, cinnamon, nutmeg, and salt. Using a pastry blender or 2 butter knives, cut in the butter until mixture resembles coarse crumbs.

Sprinkle this mixture over the blueberries.

Evenly sprinkle the coconut flakes on top.

Cover crock pot and cook on high for 2 to 2 1/2 hours. Mixture should be bubbling.

Serve hot/warm with vanilla ice cream or whipped cream. 

Avoid the temptation to crawl into the crock pot and live there forever. It's hot hot hot!

So.

So.

So.

Tasty.

A few notes - I used Betty Crocker white cake mix but I would think any brand would work. You could try a vanilla, french vanilla, or maybe even a lemon cake for something different. 

As for the oats - try to use old fashioned oats. Quick oats will change the texture and not be nearly as crunchy. They will probably work if you are desperate but keep in mind it won't be quite as delicious.

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