Whole Grain, Low Sugar, Blueberry Crisp
6-8 cups fresh or frozen blueberries
1 tbsp coconut sugar
1 tbsp cornstarch
Dash of Cinnamon
Zest of 1 orange or lemon
1 cup flour, such as millet, spelt, or oat
1 cup rolled or quick oats
1/4 cup coconut sugar
1/2 tsp cinnamon
1/2 cup melted butter or coconut oil
1/2 cup unsweetened apple sauce
1/4 cup coconut shreds
In a large bowl combine filling ingredients and pour into a greased pie pan.
Mix together all crust ingredients.
Distribute the crust over the blueberry mixture.
Bake for 30 minutes on 350℉ until top is crisp and blueberries are bubbling.
Cool completely and enjoy!