This tastes great with Trader Tom's Blueberries, but is also good with a mix of any of the Trader Tom's range.
Add a couple of peeled diced apples, pears, or peaches to make the berries go further.
2 cups Trader Tom's organic Blueberries
1 tablespoon gluten-free cornflour
¼ cup raw sugar
Grated zest and juice of 1 lemon
For the topping:
2 cups rolled oats (or other gluten-free cereal)
½ cup coconut
½ cup raw sugar
¼ teaspoon cinnamon
125g butter, melted
Preheat the oven to 170degC.
Lightly grease an oven-proof baking dish.
Mix the blueberries, sugar and lemon zest and juice together and spread evenly over the base of the dish.
For the topping: Mix the oats, coconut, sugar and cinnamon together. Add the melted butter and mix together to form crumbs. Spread over the top of the blueberries.
Bake for 40 minutes.
Serve warm with yoghurt, whipped cream or ice cream.
Add a couple of diced apples, pears, or peaches to make the berries go further.