1/2 cup rolled oats (certified gluten free if needed)
1/4 cup coconut flour
1/4 cup date sugar, or granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup unsalted butter*, cut into small pieces
Instructions
Preheat the oven to 350ºF.
Spread the 1/2 tablespoon of melted butter or coconut oil on the bottom of a 8×8 baking dish or similarly sized pie dish.
In a medium-sized bowl, combine blueberries, coconut flour and cinnamon. Pour the berry mixture into the prepared pan.
In the same bowl, combine oats, coconut flour, sugar, cinnamon and salt. Add the pieces of butter. Using a pastry cutter or fork work the butter into the oat/flour mixture so that it resembles pea-sized pieces. It doesn’t have to be perfect. If you need to use your (clean) hands a bit to work in the butter that’s OK, but avoid letting the butter melt from the warmth of your hands.
Sprinkle the butter/oat/flour mixture evenly over the top of the berries.
Bake in a preheated oven for 35-40 minutes until the filling is bubbling and the crisp topping is browned. Enjoy warm 🙂