I have been really into lemons this summer, trying to sneak them into all sorts of places when I’m baking with other fruit. In this recipe, one of the four pies we baked at a family reunion a few weeks ago, I’ve added both lemon zest and lemon juice, giving the crumble a nice zingy character. In season, use the highest quality blueberries you can find, but because of the lemon, you should be able to get away with using frozen blueberries as well. Either way, this dessert tastes like summer!
· ½ c quick cook gluten free oats
· ½ c brown rice flour
· 1/3 cup of salted butter, cubed
· ½ c brown sugar
· 1 lemon, zested and cut in half
· 1 t ginger powder (non ginger lovers, you might want to reduce this a little bit)
· ½ t cinnamon
· pinch of salt (important if you are using unsalted butter)
· 2 pints of blueberries, rinsed and picked over
- Preheat oven to 350˚
- Using a pastry blender, blend butter, sugar (minus a few tablespoons) and rice flour together. Once butter has been evenly distributed, add in oats. I prefer quick cook oats because they have a less overpowering texture and are easier to digest, but any kind of oats will do.
- Mix in lemon zest, spices and salt (if desired).
- Spread blueberries into a deep-dish pie pan, sprinkle the remaining sugar on top of them and mix in.
- Evenly distribute topping over the blueberries.
- Bake in oven for ~30 minutes or until the blueberries start to bubble nicely.
- Remove and let cool. This treat is delicious warm or chilled and would pair well with some vanilla ice cream, homemade whipped cream, or even full-fat yogurt.
How do you like to use blueberries in the summer? Let me know in the comments section below & don't forget to join my gluten free mailing list!