For the Berries:
2 pints fresh blueberries, rinsed
2 tbsp raw sugar (or light brown sugar)
1 tsp Gluten Free vanilla bean paste (or vanilla extract)
2 tbsp cornstarch or tapioca starch
zest of 1 medium lemon
juice of 1/2 the medium lemon (watch the seeds!)
For the Topping:
1/2 cup Gluten Free Rolled oats
1/4 cup raw sugar (or light brown sugar)
2 tbsp Gluten Free Flour blend
juice of the other half of that lemon (keep the seeds out!)
2 tbsp Extra Virgin Olive Oil (or corn, canola or baking blend oil)
Heat oven to 350 degrees.
In a large bowl, toss blueberries with other berry ingredients, coating fully. Place four 8 oz or 10 oz ramekins onto a baking sheet, and distribute the blueberries and any remaining juice evenly into the ramekins.
Using the same bowl, mix the topping ingredients together until fully incorporated. Top each ramekin with an even amount of the topping mixture, spreading to cover the berries.
Bake the crisps at 350 degrees, for 30-35 minutes, until berries are bubbling and topping is light brown.
Rest at least 10 minutes before serving.