Gluten-free Blueberry Pie with Almond-Oat Crust
2 cups fresh blueberries
1 tablespoon sugar
2 teaspoons corn starch
zest of 1/2 lemon
1&1/4 cup ground almonds or almond flour
1 cup old-fashioned oats
1/2 cup honey (I would recommend cutting back to 1/4 cup or less)
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted softened butter
In a medium bowl, toss together the blueberries, sugar, corn starch, and zest. Set aside.
In another bowl, combine the ground almonds, oats, honey, baking powder, and salt. Add butter and use your fingers to combine until coarse crumbs form. Reserve 1/2 cup of crumbs for topping. Press the remaining crumbs into a 9-inch pie plate or tart pan.
Pour blueberries over the crust. Sprinkle the reserved crumb topping over the top. Bake at 350º for 20 minutes, then tent with foil to avoid over-browning, and bake for another 20-25 minutes until the filling is bubbly and the crust is golden brown. Cool completely before serving.