If you haven’t enjoyed the bliss that is combining blueberry and corn this summer, what are you waiting for?! It’s a time honored classic and is always best enjoyed in the summer months when both corn and blueberries are in peak season! Do me a favor and get on it, already (while it’s still summer!) — — GF Corn and Blueberry Crisp — — 5 cups fresh (or frozen, thawed) blueberries 1/4 cup sugar 2 tbsp lemon juice Zest of two lemons 2 tsp vanilla extract, separated 1 tbsp tapioca starch (corn starch works too) 1/2 tsp kosher salt Crisp Topping 1/3 cup oat flour 3/4 cup medium ground cornmeal 1/3 cup sugar 12 tbsp cold butter, cut into pieces 1 tsp kosher salt — — Preheat over to 375 degrees. Mix the sugar, lemon juice, lemon zest, 1 tsp of vanilla, and tapioca starch (or corn starch), and salt in a baking dish of your choice. Let them sit for at least 20 minutes, then make topping. Mix the oat flour, cornmeal, sugar, remaining vanilla extract, and salt in a medium bowl to combine. Using...