Barley Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little bit special — the kind of thing you'd bring to a dinner party or just make on a Tuesday because you deserve it. The filling comes together with maple syrup, a squeeze of lemon, and arrowroot starch, which thickens everything into a glossy, jammy base without any grain-based thickeners. That matters a lot when you're avoiding barley, since many conventional crisp recipes sneak in malt or barley-based ingredients that can be hard to spot on a label. Here, the topping leans on rolled oats, almond flour, and chopped walnuts for texture and nuttiness, with coconut oil and maple syrup binding it all into satisfying, crunchy clusters. A pinch of ginger alongside the cinnamon gives the whole thing a subtle warmth that makes the blueberries taste even brighter. Let it rest for a few minutes after it comes out of the oven and the filling will thicken up beautifully — worth every second of the wait.
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Learn more →Ingredients
6 servings
For the filling
- 5 cups fresh or frozen blueberries
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp lemon juice
- ½ tsp ground cinnamon
For the topping
- 1 cup rolled oats
- ½ cup almond flour
- ½ cup raw walnuts, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the blueberries, 2 tbsp maple syrup, arrowroot starch, lemon juice, and 1/2 tsp cinnamon. Toss until the berries are evenly coated, then pour the mixture into the prepared baking dish and spread into an even layer.
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