Blueberry Crisp

From People Magazine May 21, 2012 who published this recipe from Martha Stewart. Adapted to be gluten free and nut free. 

For the filling: 
6 c. organic blueberries
1/2 c. sugar
1 tbsp. cornstarch
1 tsp. fresh lemon juice
1/4 tsp. coarse salt

For the topping:
1/2 c. gluten free flour
1/2 c. gluten free rolled oats, not instant
1/2 c. pumpkin seeds
1/2 tsp. baking power
1/2 tsp. coarse salt
6 tbsp. butter, softened
1/2 c. sugar

1. Preheat over to 375 degrees. Make the filling by mixing blueberries, sugar, cornstarch, lemon juice and salt in a medium bowl. Transfer to an 8-inch square baking dish.

2. Make the topping in a medium bowl, stir together the flour, oats, baking powder, and salt. With an electric mixer on medium speed, cream butter and sugar until light and fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to for clumps.

3. Sprinkle topping evenly over filling. Bake until filling is bubbling in the center the topping is golden brown, about 1 hour. Transfer to a wire rack and let cool 30 minutes before serving.