Description
A delicious gluten-free crisp combining two great summer flavors: blueberry and coconut. Nobody will know this is gluten free!
Ingredients
- 4 cups Blueberries
- 2 Tablespoons Sugar
- 1 Tablespoon Cornstarch
- 1 teaspoon Lemon Juice
- 1 pinch Kosher Salt
- ½ cups Gluten-free All-purpose Flour
- ½ cups Gluten Free Rolled Oats
- ¼ cups Shredded Or Flaked Sweetened Coconut
- ⅓ cups Brown Sugar
- ¼ teaspoons Baking Powder
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Cinnamon
- 4 Tablespoons Unsalted Butter
- 4 cups Blueberries
- 2 Tablespoons Sugar
- 1 Tablespoon Cornstarch
- 1 teaspoon Lemon Juice
- 1 pinch Kosher Salt
- ½ cups Gluten-free All-purpose Flour
- ½ cups Gluten Free Rolled Oats
- ¼ cups Shredded Or Flaked Sweetened Coconut
- ⅓ cups Brown Sugar
- ¼ teaspoons Baking Powder
- ¼ teaspoons Kosher Salt
- ¼ teaspoons Cinnamon
- 4 Tablespoons Unsalted Butter
Preparation
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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