Ingredients
The following ingredients have 4 Servings
- 6 cups blueberries, (fresh, or frozen and thawed )
- 1 tbsp honey, (or maple syrup)
- 2 tbsp Limoncello ((Italian lemon liqueur))
- 2 tbsp cornstarch, (or arrowroot, heaped if you like a thicker filling)
- grated zest of 1/2 lemon
- 1 cup oat flour, (use gluten-free if necessary, can substitute almond flour)
- 2 cups large flake rolled oats, (g.f. if necessary)
- 1/2 cup brown sugar or coconut palm sugar
- 2/3 cup melted butter, (or coconut oil)
- 1/4 tsp sea salt
Instruction
- Heat oven to 375°F.
- Measure blueberries into large bowl and toss with honey.
- Stir Limoncello and cornstarch together to make a slurry and mix with the blueberries.
- Transfer to a 9-inch pie plate or baking dish.
- Sprinkle with lemon zest.
- Combine topping ingredients in a medium bowl. Press evenly on top of blueberry mixture.
- Bake for 30- 35 minutes or until blueberry filling bubbles up around the edge of the baking dish and the topping is lightly browned. If using frozen blueberries, bake for 35 - 40 minutes.
