Courtesy of Deerfield Spa
8 cups blueberries
1 tablespoon cornstarch
1/2 can frozen white grape juice
2 cups water
1 teaspoon grated lemon peel
1 cup whole wheat pastry flour
3 cups of oats
1/3 cup canola oil
1/2 cup honey (or maple syrup, agave, coconut nectar for vegan)
Add lemon peel to water. Mix cornstarch into grape juice. Add blueberries to mixture. Place in bottom of pan. In a separate bowl, combine remaining four ingredients. Crumple on top of fruit mixture. Cover with aluminum foil. Bake for 15 minutes at 350 degrees. Remove foil and bake an additional 10 minutes until lightly brown.
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