Here is a simple gluten-free dessert, you can enjoy, that was inspired by a cookie. But no ordinary cookie, a Ginny Bakes Coconut Oatmeal Bliss cookie. I love these cookies because they are organic, not full of sugar and they taste delicious. I had a friend over today and let her try one. She hates coconut, but I knew she would love these. She said, “I hate coconut, but this cookie is so delicious and the flavors blend very well. It’s not overwhelming.”
I decided to use the cookie as the crumble for my Blueberry crumble. It was divine. I added another mini Ginny Bakes Coconut Oatmeal Bliss cookie on top as a garnish!! You have to try their cookies and this recipe.
1/4 cup unsalted butter
1/4 cup corn starch
1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup granulated organic cane sugar
Juice and zest of 1/2 lemon
1/2 teaspoon vanilla extract
2 cups blueberries
Preheat the oven to 350 degrees F.
Place the butter in a mini skillet and transfer to the preheated oven to melt.
Meanwhile, mix together the cornstarch, baking powder and salt in a bowl. Stir in the almond milk, sugar, the lemon juice, zest and vanilla to combine. Add the blueberries. Remove the hot skillet with the melted butter from the oven and pour over the mixture. In food processor add 4 Ginny Bake Coconut and Oatmeal bliss cookies, process until you they cookies have broken down into crunchy crumbles or fine crumbles if you prefer. Bake until brown, about 20 – 25 minutes.
Transfer to a rack to cool slightly. I put my crumble in mini bowls and added a mini coconut oatmeal bliss cookie in each crumble as a pretty garnish and for some extra deliciousness and crunch. You can all serve with vanilla bean ice cream or lightly sweetened whipped cream.