In a large saucepan over medium heat add the blueberries and maple syrup and cook for about 10 minutes.
Add in the arrowroot flour and mix well, cooking for another 5 minutes until it thickens over low heat.
While the berries are cooking make the crisp topping by combining the oats, almond flour, coconut oil, maple syrup, cinnamon and salt in a bowl and mixing well to combine.
Pour the crisp topping mixture onto a small parchment-lined baking tray and bake in the oven for 15 minutes.
Assemble the jars by layering the crisp on the bottom (about 1 tbsp), followed by the cooked blueberries and topped with and additional tbsp of crisp.
