A blueberry pie without the bottom crust. Simple mix, dump and bake recipe. And OMG. so good!
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 12
Calories: 266kcal
Author: Lois Carter Crawford
Ingredients
Filling
4cupsfresh or frozen blueberriesthawed
2tablespoonslemon juice
⅔cupturbinado sugar
⅓cupbrown sugar
⅓cupcornstarch
¼teaspooncinnamon
Topping
¾cupold-fashioned rolled oats(gluten free)
1cupchopped walnuts
⅓cupgluten free flour
⅓cupbrown sugar
⅛teaspoonsalt
¼cupcold buttercut into tiny pieces
Garnish
3slicesof candied gingercut into tiny pieces
Instructions
Heat oven to 375F degrees.
Make the Filling
Mix the blueberries, lemon juice, turbinado sugar, brown sugar, corn starch and cinnamon and pour it into a buttered or greased large pie plate or baking dish.
Make the Topping
Mix the oatmeal, walnuts, gluten free flour, brown sugar and salt until well combined.Add the bits of butter and mix lightly.Pour the topping mixture over the filling.
Bake, Cool and Serve
Bake at 375F degrees for about 45 minutes until the topping is lightly browned and crispy. Remove from oven and cool.Serve warm, topped with a few tiny pieces of candied ginger.