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| Coconut Flour Blueberry Crisp Recipe |
| photo by recipe author |
Servings: 6
Preparation Time: 10
- 1 cup oats [1]
- 1/2 cup coconut flour [2]
- 1/3 cup sucanat or whole brown sugar
- 1/2 teaspoon cinnamon [3]
- 1/2 teaspoon cloves [3]
- 1/4 cup coconut oil [4], 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