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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.

https://www.facebook.com/145012965619103/photos/a.368438473276550.1073741833.145012965619103/577802895673439/?type=3&theater

Posted by The Deedol Collection aka Granny’s Favorites Cookbooks

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