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I’ve made this recipe to serve two in individual dishes but you can double the ingredients, put in a large casserole dish and increase the cooking time if making for a larger group. Gluten-free and dairy-free.
Preheat oven to 180ºC (355ºF).
Mix blueberries, honey, flour and lemon juice. Divide blueberries between individual casserole dishes.
For the topping, stir flour, oats, brown sugar and cinnamon. Rub in the dairy free spread until it resembles bread crumbles. Sprinkle over the blueberries.
Bake for 25 minutes. Serve with a scoop of dairy-free ice cream.
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