Blueberry Crisp (Grain and Gluten Free)

Ingredients:

• 1 8" pyrex pie pan or small pyrex rectangular dish (approx. 6/10")

• 4 cups blueberries

• 2 T date sugar

• 1 T arrowroot

• 1 tsp fresh lemon juice

• 1/2 tsp cinnamon

• 1 1/4-1 1/2 cups almond flour

• 3 T date or coconut sugar

• 3 T unsalted butter, softened

• 1/4 tsp sea salt

• 3/4 cups raw nuts, almond, walnut, pecan or anything you like, chopped

* can substitute chopped apples and frozen or fresh raspberries instead or with blueberries

Here's How:

1. Preheat oven to 350

2. Grease pyrex dish.

3. Mix arrowroot and lemon juice and coat washed blueberries

4. Sprinkle with 2 T of the date sugar and set aside.

5. Combine remaining ingredients in a bowl cutting butter into tiny pieces so you can use your hands to mix everything together.

6. Place topping on top of berries and bake on a cookie sheet at 350 for 30 minutes.

7. Serve on its own or with greek yoghurt or ice-cream of your choice.