Blueberry Almond Crisp

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Ingredients

2 pounds blueberries (that’s 32 ounces, which is about 5 cups or a little less than 3 pints), fresh or frozen*
⅓ cup maple syrup or honey
2 tablespoons arrowroot starch or 3 tablespoons cornstarch
½ teaspoon lemon zest (less than 1 small lemon, zested—scale back to ¼ teaspoon zest if you don’t love lemon)
2 tablespoons lemon juice (from 1 to 2 lemons)
¼ teaspoon cinnamon
1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
½ cup packed almond meal or almond flour
½ cup sliced almonds
⅓ cup lightly packed brown sugar
¼ teaspoon fine salt
4 tablespoons butter, melted
3 tablespoons plain yogurt (Greek or regular), or additional melted butter

As published by Cookie and Kate.

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