Blueberry Crisp

4 cups fresh blueberries
1/2 cup cane sugar
1 tablespoon arrowroot powder or cornstarch
2 teaspoons lemon juice
grated rind from 1 lemon
1/3 cup packed brown sugar
1/3 cup all-purpose flour
3/4 cup rolled oats
Pinch sea salt
4 tablespoons butter, softened

1. In a bowl combine the blueberries, sugar, cornstarch, lemon juice and rind, and toss to combine. Pour into a lightly buttered baking dish.
2. In the same bowl combine the flour, brown sugar, oats, salt, and butter. Stir with a fork until the mixture is crumbly and evenly blended. Sprinkle the mixture evenly over the berries and bake at 375°F for 40 minutes until browned and bubbly. Wait a few minutes before serving. Serve with vanilla ice cream.