Blueberry Cobbler with Oat Scone Topping

• 3/4 cup rolled oats
• 3/4 cup flour
• Pinch of salt
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup cold unsalted butter, cut into 1/4-inch pieces, plus 1 tablespoon unsalted butter, melted
• 1 egg, lightly beaten
• 1/4 cup brown rice syrup (see page 68)
• 3 pints blueberries
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon vanilla extract
• 1/2 cup brown rice syrup (see page 68)
• Pinch of salt

1. Preheat the oven to 375F.
2. Butter a 10-inch pie dish.
3. To make the topping, grind the oats in a food processor for 30 seconds.
4. Set aside 2 tablespoons of the ground oats in a large bowl.
5. Add the flour, salt, baking powder, cinnamon, and nutmeg to the food processor and process until the ingredients are mixed.
6. Add the cold butter and process until the pieces are pea-size or smaller.
7. Transfer to a bowl.
8. In a separate small bowl, whisk together the egg and brown rice syrup.
9. Pour the wet ingredients into the dry and mix just until the dough comes together.
10. To make the filling, add the blueberries to the 2 tablespoons of reserved oats.
11. Add the lemon juice, vanilla extract, brown rice syrup, and salt and stir until the berries are coated.
12. Scrape the filling into the pie dish.
13. Crumble the scone topping over the filling, leaving small holes so that the berries can release their steam.
14. Drizzle the topping with the melted butter.
15. Place the pie dish on a baking sheet to catch any drips.
16. Bake for 20 minutes, then rotate the pan and continue baking until the top is golden, about 15 minutes more.
17. Serve hot.

rolled oats, flour, salt, baking powder, ground cinnamon, ground nutmeg, cold unsalted butter, egg, brown rice syrup, blueberries, freshly squeezed lemon juice, vanilla, brown rice syrup, salt

Taken from www.epicurious.com/recipes/food/views/blueberry-cobbler-with-oat-scone-topping-381409 (may not work)