Gluten-free Blueberry Pie with Almond-Oat Crust

Here is another dessert I brought to Christmas.  Blueberries were on sale at the store, so I wanted to make a blueberry dessert and also have a gluten-free option.  The blueberry filling was great, but the crust had way too much honey and made the crust a little too wet for my liking and also overpowered the flavor.  If I made this again, I'd cut back on the honey, probably to 1/4 cup or less.  Once again, I forgot to photograph the pie before we dug in.

Gluten-free Blueberry Pie with Almond-Oat Crust

Ingredients:
2 cups fresh blueberries
1 tablespoon sugar
2 teaspoons corn starch
zest of 1/2 lemon

Crust/Crisp:
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

Directions:
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.