Blueberry Mango Coconut Crisp (Wheat-Free Option)
- Reviews 1
Ready In: 25 mins
Serves: 2-4
Yields: 1 fruit crisp
Ingredients
- 3⁄4 cup oats
- 1⁄2 cup flour (regular or wheat-free)
- 1⁄2-3⁄4 cup turbinado sugar (or brown)
- 1⁄2 cup butter (or substitute)
- 1⁄2 teaspoon cinnamon
- 1⁄2 cup flaked coconut
- 2 cups frozen chopped mangoes (or fresh)
- 1⁄2 cup frozen blueberries (or fresh)
Directions
- combine all dry ingredients (including coconut) in a bowl.
- cut in cold butter.
- mix it all together with your hands - till it is crumbly.
- coat a 6-8 inch, oven safe dish with oil or butter.
- put about 1/3 of the oat mixture in the bottom of the pan.
- top with the fresh or frozen fruit.
- top it all with remaining oat mixture.
- bake @ 350 degrees for about 20 minutes or until slightly browned.
- if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.
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