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 teaspoon), Salt (1 pinch), and 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 Parsnip (1/3 cup), Carrot (1/3 cup), and 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), Egg (1), and Vanilla Extract (1 teaspoon). 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.
Whisk Corn Starch (1 tablespoon) and Ground Cinnamon (1/4 teaspoon). Toss with Fresh Blueberries (2 1/2 cup). 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.