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)
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
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!