Butter or gluten free non-stick cooking spray for preparing the pan 4 cups (4 – 6 ounce containers) fresh blueberries, rinsed, picked over, and drained 1/3 cup sugar zest of 1 lemon, finely grated 2 teaspoons fresh lemon juice 1 tablespoon cornstarch 1/3 cup brown sugar, packed 1/3 cup gluten free flour blend (or use gluten free sorghum or millet flour) ¾ cup certified gluten free oats pinch kosher salt 4 tablespoons unsalted butter, softened
Preheat oven to 375 degrees. Grease a 10 inch baking dish or deep dish pie pan.
In a mixing bowl, combine the blueberries, sugar, lemon jest, lemon juice, and cornstarch. Toss to coat and pour mixture into prepared baking dish.
In another mixing bowl, combine the brown sugar, flour, oats, and salt. Add the butter and work into the oat mixture with your fingertips until crumbly. Spread over the blueberries and bake for 40 minutes or until the blueberries are bubbly and the topping is golden brown.