Ingredient:

• Lemon blueberry filling
• 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
• Gluten-free oat and almond topping
• 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
• Don’t forget vanilla ice cream, for serving!