Ingredients
2lbsblueberries,about 5 cups, fresh or frozen
⅓cupmaple syrup,or honey
2tbsparrowroot starch,or 3 tbsp cornstarch
½tsplemon zest,less than 1 small lemon, or scale as desired
2tbsplemon juice,from 1 to 2 lemons
¼tspcinnamon
1cupold-fashioned oats,certified gluten-free for a gluten-free crisp
½cuppacked almond meal,or almond flour
½cupalmonds,sliced
⅓cupbrown sugar,lightly packed
¼tspfine grain sea salt
4tbspbutter,melted
3tbspplain yogurt,Greek or regular, or additional melted butter
Preparation
Preheat the oven to 350 degrees F.
Rinse and drain the blueberries and pick through them to remove any stems still attached.
In a 9×9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice, and cinnamon.
In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar, and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
Dollop spoonfuls of the oat mixture over the filling and use fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden.
Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream.
