Coconut Flour Blueberry Crisp
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| Coconut Flour Blueberry Crisp Recipe |
| photo by recipe author |
Servings: 6
Preparation Time: 10
- 1 cup oats
- 1/2 cup coconut flour
- 1/3 cup sucanat or whole brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/4 cup coconut oil, melted
- 2 cups blueberries
Preheat oven to 350 degrees.
Combine all ingredients except blueberries in bowl and mix well.
Rub coconut oil inside cups of a 2-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 submitted by Lea, Grafton, NH
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Should that be a 6-cup muffin pan?
# Posted By Mary C
| 7/8/12 10:57 AM
I'm probably misreading this, but are we only using 4 tbsps of blueberries total? If not, at what point should the balance of the 2 cups be used?
# Posted By Nita
| 7/8/12 5:03 PM
I'm thinking that there's a typo ~ it probably was meant to read "12" cup muffin pan, rather than "2".
# Posted By Dawn
| 7/9/12 8:26 AM
It's supposed to be 6-cup muffin pan, and 1 tsp cinnamon.
# Posted By Lea
| 7/9/12 12:36 PM
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