Every 4th of July brings new blueberry recipes to my collection. This one is a keeper for sure!
So easy and delicious!
I’ve even had some “coconut haters” try it and come over to the “coconut lovers” (okay, “likers”) side!
See what you think!
I adapted this recipe from Two Peas and Their Pod (thank you!).
5 cups fresh blueberries
1 tablespoon fresh lemon juice and a dash of cinnamon*
1 cup GF Quaker Old Fashioned Oats
1/4 cup almond meal or whole wheat flour (I used hazelnut flour)
1 cup sweetened flaked coconut (I used unsweetened, unsulphured flaked coconut)
1/4 cup brown sugar (I used organic coconut palm sugar)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I used Calicutts Spice Co. Saigon Cinnamon*)
1/3 cup melted coconut oil (I used organic extra virgin coconut oil)
Ice cream or yogurt for serving, optional
Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray.
Pour blueberries into dish and pour lemon juice over the berries. Add a dash of cinnamon. Gently toss.
A huge THANK YOU to my niece, Alicia, for letting us pick these beauties from her blueberry trees!
Honestly….TREES! Never have seen anything like them!
In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon.
Pour coconut oil over the dry ingredients and stir until combined.
Sprinkle the oat mixture evenly over the blueberries in the pan.
Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling.
Serve warm with ice cream or yogurt, if desired.
Best thing about this dessert is that you can make it ahead of time and as long as it’s covered,
it can be stored in the refrigerator for up to 2 days!
So, in a word….YUM!
Give it a try…you won’t be sorry!
© 2016, Monica of glutenfreedoubletalk