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Meadowstone Farm
809 BROOK RD, BETHLEHEM NH 03574
Gluten-Free Blueberry Rhubarb Crisp
Servings:
Ingredients:
4 cups blueberries (fresh or frozen)
2 cups rhubarb (fresh or frozen)
2 cups gluten-free rolled oats
1⁄2 cup gluten-free oat flour
1⁄4 cup coconut oil
1⁄3 cup honey
1 tsp cinnamon
1⁄2 tsp nutmeg
Directions:
Preheat oven to 350°F.
For the Filling:
Mix blueberries and rhubarb in deep-dish cast iron pan, pie pan or casserole dish. If using frozen fruit, place fruit-filled pan in pre-heating oven while preparing topping.
For the Topping:
In a separate bowl, mix oats, oat flour, cinnamon, nutmeg. Add coconut oil and honey and mix by hand until all ingredients are incorporated. Spread topping evenly over filling.
Bake for 45 minutes, until filling is bubbly, and topping is golden brown.
