Black Pepper Free Blueberry Crisp with Almond Oat Topping
Warm, bubbling blueberry filling crowned with a golden, nutty oat topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The berries get tossed with maple syrup, a touch of lemon juice, arrowroot starch, and a whisper of cinnamon before baking down into a jammy, glossy base that's hard to resist. The topping layers rolled oats, almond flour, and roughly chopped walnuts with coconut oil and maple syrup, clumping together into something wonderfully crunchy and caramelized. For anyone navigating a sensitivity to black pepper, fruit-based desserts can still be a minefield when pre-made spice blends or store-bought crumble mixes sneak it in — here, every ingredient is spelled out clearly, and there's not a trace of it anywhere in the recipe. The warm spice you do get comes from cinnamon and a little ground ginger, which give the topping just enough depth without any heat. Let it rest for a few minutes after it comes out of the oven so the filling thickens up beautifully before you dig in.
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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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