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A delicious gluten-free crisp combining two great summer flavors: blueberry and coconut. Nobody will know this is gluten free!
1. Preheat oven to 375° F. In medium bowl, toss blueberries with sugar, cornstarch, lemon juice and salt. In separate bowl, combine flour, oats, coconut, sugar, baking powder, salt, and cinnamon. Cut butter into flour mixture until crumbly (I typically use a fork to get this started and finish by crumbling everything with my fingers.)
2. Pour blueberry mixture into 9-inch pie plate and sprinkle topping evenly over it.
3. Bake for 40 minutes or until filling is bubbly and topping is golden brown and crispy.
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Michelle Candler on 7.11.2014
Thanks Colette! How did it go?
Colette (Coco in the Kitchen) on 7.1.2014
This looks so yummy. I’ve got to make one tomorrow night and try it w ice cream.