Gluten-Free Blueberry Coconut Crisp

Gluten-Free Blueberry Coconut Crisp

Ingredients:
blueberries, raw
sugars, granulated
cornstarch
lemon juice, raw
salt, table
wheat flour, white, all-purpose, unenriched
oats
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
butter, without salt

Directions:
1.
Preheat oven to 375 degrees 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.