Cashew Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly oat topping is one of those desserts that feels both rustic and a little special — the kind of thing you'd happily serve straight from the baking dish. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of lemon juice, while maple syrup keeps the sweetness natural and mellow. Warm cinnamon and a hint of ginger run through the topping, which is built on rolled oats, almond flour, and roughly chopped walnuts for real crunch and nutty depth. Coconut oil binds everything together into satisfying clumps that bake up firm and fragrant without any dairy. For anyone navigating tree nut concerns specifically around cashews, this recipe leans on almonds and walnuts instead, so you get all the richness of a classic crisp topping without that particular ingredient in sight. It's the kind of crowd-pleasing bake that disappears fast — especially with a scoop of your favorite vanilla ice cream or a drizzle of coconut cream alongside.
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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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