Blueberry Mango Coconut Crisp (Wheat-Free Option) - cooking recipe

Ingredients

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)

Preparation

combine all dry ingredients (including coconut) in a bowl.
cut in cold butter.
mix it all together with your hands - till it is crumbly.
coat a 6-8 inch, oven safe dish with oil or butter.
put about 1/3 of the oat mixture in the bottom of the pan.
top with the fresh or frozen fruit.
top it all with remaining oat mixture.
bake @ 350 degrees for about 20 minutes or until slightly browned.
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.