Chestnut 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 filling comes together with maple syrup, a touch of lemon juice, and arrowroot starch to thicken everything into a glossy, jammy base that holds its shape beautifully once it rests. The topping is where things get really good — rolled oats, almond flour, chopped walnuts, warm cinnamon and ginger, all bound together with coconut oil and maple syrup into satisfying, crunchy clusters. Every ingredient here is straightforward and easy to source, with no hidden tree nut blends or ambiguous "mixed nut" products to second-guess at the store. The whole thing bakes until the edges are bubbling and the topping taps firm and golden, filling your kitchen with a scent that is genuinely hard to resist. A short rest after baking lets the filling thicken just enough so every scoop holds together on the plate. Serve it warm on its own or with a generous spoonful of your favorite dairy-free cream, and it will disappear fast.
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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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