2tablespooncornstarch,or arrowroot, heaped if you like a thicker filling
grated zest of ½ lemon
Crisp Topping
1cupoat flour, use gluten-free if necessary, can substitute almond flour
2cupslarge flake rolled oats,g.f. if necessary
½cupbrown sugar or coconut palm sugar
⅔cupmelted butter,or coconut oil
¼teaspoonsea salt
Instructions
Heat oven to 375°F.
Measure blueberries into large bowl and toss with honey.
Stir Limoncello and cornstarch together to make a slurry and mix with the blueberries.
Transfer to a 9-inch pie plate or baking dish.
Sprinkle with lemon zest.
Combine topping ingredients in a medium bowl. Press evenly on top of blueberry mixture.
Bake for 30- 35 minutes or until blueberry filling bubbles up around the edge of the baking dish and the topping is lightly browned. If using frozen blueberries, bake for 35 - 40 minutes.
Notes
*To make oat flour, grind rolled oats in a blender.You can substitute blanched almond flour for the oat flour.