Blueberry Mango Coconut Crisp (wheat-free Option)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

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)

Recipe

• 1 combine all dry ingredients (including coconut) in a bowl.
• 2 cut in cold butter.
• 3 mix it all together with your hands - till it is crumbly.
• 4 coat a 6-8 inch, oven safe dish with oil or butter.
• 5 put about 1/3 of the oat mixture in the bottom of the pan.
• 6 top with the fresh or frozen fruit.
• 7 top it all with remaining oat mixture.
• 8 bake @ 350 degrees for about 20 minutes or until slightly browned.
• 9 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.