Preheat the oven to 350 degrees F (180 degrees C).
Place a rack in the lower third of the oven. Whisk together
Gluten-Free All-Purpose Flour (1/2 cup)
Baking Powder (1/4 tsp)
Salt (1 pinch)
Fresh Ginger (1 pinch)
. Mix in
Butter (1/4 cup)
with a pastry blender or fingers until chunks are pea sized or smaller.
Place in the refrigerator while you grate
Parsnips (1/3 cup)
Carrots (1/3 cup)
Summer Squash (1/3 cup)
. Remove mixture from refrigerator and add in grated veggies. Add in
Oats (1/2 cup)
and mix ingredients well.
In a separate bowl whisk together,
Maple Syrup (1/4 cup)
Vanilla Extract (1 tsp)
. Make a well in the dry ingredients and add the wet. Stir to combine. Set dough in the fridge while you do the next step.
Corn Starch (1 Tbsp)
Ground Cinnamon (1/4 tsp)
. Toss with
Fresh Blueberries (2 1/2 cups)
. Pour fruit in a greased 6x6 or 8x8 baking dish. Top with a large spoonfuls of dough.
Bake for 50 to 60 minutes, or until topping is no longer gooey.
Let stand for 10 to 20 minutes before serving.