Caffeine Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly oat-and-nut topping is one of those desserts that feels indulgent but comes together with surprisingly wholesome ingredients. The filling gets its body from arrowroot starch and a touch of maple syrup, letting the natural sweetness of the berries shine through with just a hint of cinnamon and lemon. The topping layers rolled oats, almond flour, and roughly chopped walnuts for a satisfying crunch that bakes up beautifully without any refined sugar or butter. Coconut oil and maple syrup bind everything together into those irresistible golden clusters that make a crisp so much better than a plain pie. Every single ingredient here is naturally free of caffeine — no chocolate, no cocoa, no coffee — so you can enjoy a warm, comforting dessert any time of day without a second thought. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but it gives the filling just enough time to thicken into that perfect jammy consistency. Serve it straight from the dish, and don't be surprised when everyone asks for seconds.
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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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