Blueberry Mango Coconut Crisp (Wheat-Free Option)

• 3/4 cup oats
• 1/2 cup flour (regular or wheat-free)
• 1/2 - 3/4 cup turbinado sugar (or brown)
• 1/2 cup butter (or substitute)
• 1/2 teaspoon cinnamon
• 1/2 cup flaked coconut
• 2 cups frozen chopped mangoes (or fresh)
• 1/2 cup frozen blueberries (or fresh)

1. combine all dry ingredients (including coconut) in a bowl.
2. cut in cold butter.
3. mix it all together with your hands - till it is crumbly.
4. coat a 6-8 inch, oven safe dish with oil or butter.
5. put about 1/3 of the oat mixture in the bottom of the pan.
6. top with the fresh or frozen fruit.
7. top it all with remaining oat mixture.
8. bake @ 350 degrees for about 20 minutes or until slightly browned.
9. if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.

oats, flour, turbinado sugar, butter, cinnamon, flaked coconut, mangoes, frozen blueberries

Taken from www.food.com/recipe/blueberry-mango-coconut-crisp-wheat-free-option-363164 (may not work)