Just in time for summer. Can easily sub for another berry or a mixture of berries, or sliced peaches or other summer fruit.
Berry Base
6 cups fresh blueberries (or any berry)
1 cup coconut sugar
2 teaspoons grated lemon zest (or other citrus zest)
3 tablespoons gluten free all-purpose flour (I used Bob’s Red Mill)
Topping
1 and 1/3 cups gluten free all-purpose flour
1/3 cup coconut sugar
1½ teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup coconut oil, melted and cooled slightly
1 large egg (can easily sub flax egg to make this vegan: 1 Tablespoon ground flax mixed with 3 Tablespoons water)
1 tablespoon vanilla extract
Directions
Preheat oven at 350 degrees.
Combine berries, sugar, flour, and zest in a large bowl. Make sure ingredients are evenly distributed (no sugar or flour chunks). Set aside.
In a medium bowl, combine flour, sugar, baking powder, salt, and cinnamon.
In a large bowl, whisk oil, egg (or flax egg) and vanilla. Once fully incorporated, add dry ingredients to wet and mix to combine (try not to over work).
Place berries in a lightly greased 9×12 inch baking dish. Drop and/or crumble topping over berries.
Bake uncovered for 25 minutes, cover and bake for an additional 20 minutes. Enjoy!
Mama Mandy 
YUM O!
Yum O! Alice Art, new chairs for the back yard and Baimi sidewalk art.
sounds delicious!!
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