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Coconut Flour Blueberry Crisp Recipe photo
Coconut Flour Blueberry Crisp Recipe
photo by recipe author

Servings: 6
Preparation Time: 10

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
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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