Prep Time: 10 minutes | Bake Time: 55 minutes | Total Time: 65 minutes

Submitted by: Lesley Levinski

Ingredients:

• 3/4 cup of old fashion oats
•  1⁄4 cup whole wheat flour or gluten free flour (buckwheat or almond)
•  1 tsp. ground cinnamon
• 2 tbsp. maple syrup
• 1 1⁄2 tbsp. unsalted butter 
• 6 cups frozen blueberries 
• 3 tbsp. cornstarch
• 2 tsp. almond extract

Directions:

1. Preheat the oven to 350 degrees. Lightly coat an 8 x 8 baking pan with non-stick cooking spray.
2. To prepare the topping:  whisk together the oats, flour, and cinnamon in a bowl. Add in the maple syrup and butter, stirring until well mixed in. 
3. To prepare the filling:  stir together blueberries, cornstarch, and almond extract in a large bowl until well blended.
4. Transfer the filling to the prepared pan, and sprinkle the oat topping on the filling mixture.
5. Bake until the blueberry juices are bubbling at the sides (about 50-60 minutes).
6. Cool completely to room temperature, then chill for a few hours before serving.

Optional ingredients:
Gluten free flour: oat, almond, arrowroot or buckwheat.
The blueberries can be substituted with peaches, apples, rhubarb. Pick whatever is in season and go with it 🙂