Blueberry Coconut Crisp…gluten-free and oh, so good!

Monica says:

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!).

Ingredients:

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

Directions:

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.

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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.

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Sprinkle the oat mixture evenly over the blueberries in the pan.

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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.

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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

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2 thoughts on “Blueberry Coconut Crisp…gluten-free and oh, so good!

  1. This has got to be great – I have had so much fun this spring/summer experimenting with “crisps” and “cobblers” (gluten free, of course). Rhubarb/strawberry or rhubarb/cranberry and, of course, the ever favorite apple! Will try it when I have some blueberries available from the local farm. I have made a blueberry/lemon loaf cake that is exceptional, but doesn’t last long! I also want to mention that coconut oil is VERY versatile. I love it with my one egg, spinach, sweet onion, feta cheese omelet in the morning and yesterday made a pan of fried white and sweet potatoes, onions, peppers and eggs in the coconut oil! Absolute YUM 🙂

    Liked by 1 person

    • I have been having such great results with coconut oil, too! And Daria uses it in all of her gluten-free baking with her new company of products…so versatile and delicious! My house smelled amazing when this was in the oven! Hope you get a chance to make it, and when you do, let me know how it turned out! 🙂

      Like

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