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Coconut Flour, Blueberry Crisp
Servings: 6
Preparation Time: 10
Ingredients:
- 1 cup oats
- 1/2 cup coconut flour
- 1/3 cup whole sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 cup coconut oil, melted
- 2 cups blueberries
Directions:
Preheat oven to 350 degrees F.
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 and photo submitted by Lea, Grafton, NH.
