Blueberry Crisp

This is an easy, healthy treat you can throw together in a pinch. The hardest part is waiting to eat it after it comes out of the oven!
You don’t need fresh fruit to make this – it’s also good with frozen, although it might add 5-10 minutes to your bake time. 
It’s good with almost any fruit, so experiment with different kinds.

BLUEBERRY CRISP
(Makes 9 servings)

• 1½ cup (120 grams) old-fashioned oats (gluten-free, if possible)
• 1 tsp ground cinnamon
• 2 tbsp maple syrup
• 3 tbsp grass-fed butter, cut into small cubes
• 4 cups blueberries (fresh or frozen)
• 2 tbsp arrowroot flour

Preheat the oven to 350°F (175ºC), and coat an 8”-square (20 cm) baking pan with nonstick cooking spray.
Place ½ cup (40 grams) of the oatmeal in a high-speed blender and grind into a flour.
To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. 
Make a well in the center. Pour in the maple syrup and stir to incorporate, and then add the cubed butter, working it into the oats using a fork (or a mixer).
In another bowl, toss the blueberries with the arrowroot flour. Pour the blueberries into the baking pan and cover with the topping. 
Bake for 45-50 minutes or until you see juice bubbling at the sides of the pan. Cool at room temperature; then place in the refrigerator for a couple of hours so the juices thicken. 
Slice into 9 equal servings and enjoy!