Gluten-Free Blueberry Crumble

This fresh, quick and easy GF Blueberry Crumble boasts sweet, syrupy blueberries with a golden oat crumble for a delicious dessert or breakfast (I can't decide). Serve with vanilla ice cream or homemade whipped topping.

Ingredients:

Filling:

4 cups fresh blueberries

1 tbsp. granulated sugar

2 tbsp. corn starch

1 lemon, grated and juiced.

Crumble:

1.5 cups old-fashioned rolled oats

1 cup brown sugar

1/2 cup of butter, melted

1/4 cup of coconut flour

Directions:

In medium bowl, combine all the ingredients for the filling together, stir and set aside.

In a saucepan, melt butter over medium low heat. Once it is all melted, remove from heat. In a medium bowl, combine oats, brown sugar and coconut flour together. Slowly fold in the butter.

Pour blueberry mixture in a 8x11 baking dish. Apply crumble evenly over the top.

Bake 350° for 45 minutes until blueberries are bubbly and crumble turns golden brown.

Serve warm or at room temperature. Do not refrigerate.