2lbs.blueberriesthat's 32 ounces, which is about 5 cups or a little less than 3 pints
1/3cupmaple syrup or honey
2tablespoonsarrowroot starch or 3 tablespoons cornstarch
1/2teaspoonlemon zestless than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don't love lemon
2tablespoonslemon juicefrom 1 to 2 lemons
1/4teaspooncinnamon
Gluten-free oat and almond topping
1cupold-fashioned oatscertified gluten-free for a gluten-free crisp
1/2cuppacked almond meal or almond flour
1/2cupsliced almonds
1/3cuplightly packed brown sugar
1/4teaspoonfine grain sea salt
4tablespoonsbuttermelted
3tablespoonsplain yogurtGreek or regular, or additional melted butter
Vanilla ice cream
Instructions
Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 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 your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 45 to 50 minutes, or until the filling is 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.