2 cups Trader Tom's organic Blueberries
1 tablespoon gluten-free cornflour
¼ cup raw sugar
Grated zest and juice of 1 lemon
For the topping:
2 cups rolled oats (or other gluten-free cereal)
½ cup coconut
½ cup raw sugar
¼ teaspoon cinnamon
125g butter, melted
Preheat the oven to 170degC.
Lightly grease an oven-proof baking dish.
Mix the blueberries, sugar and lemon zest and juice together and spread evenly over the base of the dish.
For the topping: Mix the oats, coconut, sugar and cinnamon together. Add the melted butter and mix together to form crumbs. Spread over the top of the blueberries.
Bake for 40 minutes.