This is a special treat our family loves to enjoy on occasion. My husband came up with the recipe a few months ago and our toddler has been asking for it by name ever since. “Cahhhh-blurrrr pleeeease Mama.” It’s gluten-free, vegan, simple to make, and oh-so-delicious!

Ingredients

Filling

  • 8 ounces fresh blueberries
  • 1/2 cup raisins and/or dried cranberries
  • 1/4 cup coconut sugar
  • 1/4 cup coconut flour
  • 1/4 cup lemon or orange juice
  • 2 tablespoons muscovado sugar
  • 1/2 tablespoon Earth Balance or coconut oil to coat baking dish
  • 1 teaspoon vanilla

Topping

  • 1 cup coconut flour
  • 1/4 cup coconut sugar
  • 1/4 cup muscovado sugar
  • 1/4 teaspoon salt
  • 1/4 cup gluten-free rolled oats
  • 1/4 cup chopped walnuts
  • 2 tablespoons Earth Balance

Preparation

  1. In a large bowl, combine all filling ingredients and gently toss to mix together.
  2. Pour mixture into a baking dish or individual ramekins and lightly coat with Earth Balance or coconut oil.
  3. Prepare topping by mixing all ingredients together except the walnuts and oats in a separate bowl until it has a crumbly consistency.
  4. Stir in walnuts and oats.
  5. Spread topping evenly over blueberry filling.
  6. Bake at 350°F for 30 minutes.

We enjoy it with a scoop of Luna & Larry’s organic Coconut Bliss ice cream and sprinkle with nutmeg.