Ingredients
For the scone topping:
3/4 cup rolled oats
3/4 cup flour
A pinch of salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup cold unsalted butter, cut into 1/4 inch pieces, plus 1 tablespoon unsalted butter, melted
1 egg
1/4 cup brown rice syrup
For the filling:
3 pints blueberries
2 tablespoons freshly squeezed lemon juice
1 tablespoon vanilla extract
1/2 cup brown rice syrup
A pinch of salt
Directions
Pre-heat the oven to 375°F. Butter a 10-inch pie dish. To make the topping, grind the oats in a food processor for 30 seconds. Set aside 2 tablespoons of the ground oats in a large bowl. Add the flour, salt, baking powder, cinnamon, and nutmeg to the food processor and process until the ingredients are mixed. Add the cold butter and pulse until the pieces are pea-sized or smaller. Transfer to a bowl.
In a separate bowl, whisk together the egg and brown rice syrup. Pour the wet ingredients into the dry, and mix with a spatula until the dough just comes together. Cover and set aside in the refrigerator. To make the filling, add the blueberries to the 2 tablespoons of reserved oats. Add the lemon juice, vanilla extract, brown rice syrup, and salt, and stir to coat the berries. Scrape the filling into the pie dish. Crumble the scone topping over the filling, leaving small holes to let the berries release steam. Drizzle with the melted butter. Put the pie dish on a baking sheet to catch any drips. Bake for 20 minutes. Rotate the pan and continue baking until the top is golden, about 15 minutes more. Serve hot.
In November of 2009, Ten Speed Press/Random House will publish my first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, a collection of healthy, eco-conscious recipes, tips, and entertaining ideas.
