In a bowl, combine the ingredients through coconut oil. Mix well.
In a smaller bowl, add blueberries and the rest of the ingredients for the berry mixture. Toss to coat blueberries.
Spray coconut oil in an 8x8 baking pan.
Add blueberry mixture to the pan.
Spread the cobbler topping on top.
Bake for 30-35 minutes.
Serve hot with whipped cream or ice cream
I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
Depending on the gluten free flour mix you use, you may need to add 2 TBSP of additional flour. If you use one of the blends I list, you don't...but I find some of the starchier blends need more flour so they don't turn out too runny.
This crisp will keep up to 4 days in an air-tight container.