|Coconut Flour Blueberry Crisp Recipe|
|photo by recipe author|
Preparation Time: 10
- 1 cup oats
- 1/2 cup coconut flour
- 1/3 cup sucanat or whole brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 cup coconut oil, melted
- 2 cups blueberries
Preheat oven to 350 degrees.
Combine all ingredients except blueberries in bowl and mix well.
Rub coconut oil inside cups of a 6-cup muffin pan. Spoon 2 tablespoons blueberries in each cup. Top with 2 tablespoons oat mixture.
Bake for 18 minutes or until top is golden and crisp.
Recipe submitted by Lea, Grafton, NH