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, but we’re featuring blueberries because it’s our food of the week.


(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!