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1
Preheat oven to 350u00b0F.
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2
Place blueberries into a rectangular baking dish. I used a 8 x 10 dish. Add lemon juice and, using a silicone spatula, stir to coat berries.
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3
Sift powdered sugar, gluten free flour, cinnamon, and salt. Add mixture to berries and stir until evenly distributed. The flour mixture should absorb the majority of the lemon juice.
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4
In a separate bowl, combine all of the ingredients for the crumb topping. Be sure to start this process with cold butter straight from the refrigerator. Cut butter into thin slices or small cubes. Using a pastry blender or your hands, work all of the ingredients together until large crumbs form and hold together. This will take a few minutes. I prefer to do this step with my hands. My hands tells me when the crumb topping is just right!
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5
Note: I opted to add a bit of corn flour to the crumb mixture. It adds a little something unique to the texture, and I really love the addition. Be sure not to use cornmeal; corn flour is what you need. If you cannot locate cornflour, feel free to add an additional 1/4 cup of the gluten free flour blend instead.
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6
Evenly sprinkle crumbs on top of the blueberries. Some of the blueberries will peek through, which is what we want. Bake for 35-40 minutes.
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7
Be watchful of the dish as the baking time comes to a close. You do not want the liquid from the berries to bubble profusely. If this happens, those luscious crumbs will be submerged into the abyss-not what we want. The juices should be visibly thicker and bubbly along the edges, then you'll know it's done.
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8
Remove from the oven and allow to set for at least 30-60 minutes prior to serving. Top with either whipped cream or vanilla ice cream.
