Beef Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly topping of oats, almond flour, and walnuts — this is the kind of dessert that makes the whole kitchen smell incredible. A touch of maple syrup sweetens both the filling and the topping, while lemon juice and cinnamon bring just enough brightness and warmth to keep things interesting. Arrowroot starch does the quiet work of thickening the berry filling as it bakes, so every scoop holds together beautifully without turning soupy. The coconut oil binds the topping into satisfying clusters that crisp up in the oven and stay crunchy even as the fruit underneath softens and jammy. Every single ingredient here is plant-based and naturally free from any animal proteins, so there's nothing to swap or second-guess — just straightforward, wholesome cooking. It's equally at home as a weeknight treat or a dinner-party showstopper, especially served warm with a scoop of your favorite vanilla ice cream or coconut cream on top.
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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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