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Blueberry Crisp, gluten free

October 20, 2016

Blueberry Crisp, gluten free

5 ½ cups berries
½ cup sugar, granulated
2 Tbsp quick tapioca
1 tsp almond extract, or vanilla if preferred

Place berries in 9×9 baking dish; mix in sugar, tapioca, and extract.

Oat Topping

½ cup coconut flour
½ cup oats, gluten free
½ cup sugar, granulated
¼ cup chopped nuts
¼ cup butter
1 tsp vanilla
1 tsp cinnamon
dash nutmeg

Mix together by hand until crumbly; drop the biscuit topping evenly over the fruit base.

Bake cobbler at 375 degrees F. for 35 to 45 minutes or until golden brown.

Variation: use all purpose flour in place of coconut and quick oats in place of gluten free, to make Not Gluten Free.

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks


From → Uncategorized

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