Emulsifier Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling peeking through a golden, crumbly oat-and-nut topping is one of those desserts that feels both rustic and genuinely impressive. Every single ingredient here is whole and straightforward — rolled oats, almond flour, walnuts, coconut oil, maple syrup, and fresh or frozen blueberries — so there are no hidden additives or synthetic stabilizers to worry about. Arrowroot starch does the quiet work of thickening the filling as it bakes, giving you that glossy, jammy texture without any emulsifier-laden thickeners that show up in so many packaged dessert mixes. The topping comes together with a fork in one bowl, and the combination of cinnamon and ginger makes the whole kitchen smell incredible while it bakes. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but it's worth it — the filling sets up beautifully and slices cleanly. Serve it warm on its own or alongside whatever you love, knowing exactly what went into every bite.
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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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