Blueberry & Apricot Crisp
2 tablespoons melted coconut butter
1 pint blueberries
2 fresh apricots, pits removed and chopped
1 cup gluten free oats (Bob’s Red Mill is great)
¼ sliced almonds
2 teaspoons cinnamon
1 tablespoon coconut oil, melted
Heat oven to 375º.
Coat 2 ramekins or small oven proof bowls with coconut butter. Mix blueberries and apricots together and divide into ramekins. Mix oatmeal, almonds, cinnamon and coconut oil together and top the fruit.
Cook crisps for 15 – 20 minutes until slightly brown and bubbly.