Preheat oven to 375 degrees.
3 c. frozen blueberries (you could probably use fresh)
1/2 c. sugar
2 Tb. lemon juice
1 tsp. vanilla extract
2 Tb. corn starch
Topping:
1/2 c. sorghum flour
1/2 c. potato starch
3/4 c. gluten-free oats (whirled in a food processor or blender if not instant)
4 tsp. baking powder
1/2 tsp. salt
1/4 c. sugar
6 Tb. butter
1 c. milk
1/4 tsp. cinnamon
1 tsp. sugar
Combine the blueberries, sugar, lemon juice, vanilla, and corn starch in a sauce pan. Cook and stir over medium high heat until thickened. It will get runny as the blueberries warm up, then thicken as the cornstarch cooks. Pour this into the bottom of a 8 - 9 inch square baking dish.
Combine the sorghum flour, potato starch, oats, baking powder, salt and sugar in a medium bowl. Use a pastry blender, or your fingers, to cut the butter into the dry mixture until crumbly. Pour in the milk as you stir with a fork, just until moistened. Spoon the topping onto the blueberry mixture in the dish. Sprinkle 1/4 tsp. cinnamon and 1 tsp. sugar over top.
Bake at 375 degrees for 20 – 25 minutes until the topping tests done with a toothpick. Let it cool until warm before serving.
Recipe from www.glutenfreehomemaker.com
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