Blueberry Mango Coconut Crisp (Wheat-Free Option)

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

1. 1

   combine all dry ingredients (including coconut) in a bowl.

2. 2

   cut in cold butter.

3. 3

   mix it all together with your hands - till it is crumbly.

4. 4

   coat a 6-8 inch, oven safe dish with oil or butter.

5. 5

   put about 1/3 of the oat mixture in the bottom of the pan.

6. 6

   top with the fresh or frozen fruit.

7. 7

   top it all with remaining oat mixture.

8. 8

   bake @ 350 degrees for about 20 minutes or until slightly browned.

9. 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.