Fish Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling beneath a golden, crumbly oat-and-nut topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. The filling comes together with just a handful of real ingredients: fresh or frozen blueberries, a touch of maple syrup, lemon juice, and arrowroot starch to thicken everything into a jammy, glossy pool as it bakes. The topping layers rolled oats, almond flour, and roughly chopped walnuts with warm cinnamon and ginger, all bound together with coconut oil and maple syrup for clusters that bake up crisp and deeply golden. Every single ingredient here is straightforwardly plant-based and ocean-free, so there's no need to scan labels for sneaky fish-derived additives like certain omega-3 fortifications or hidden anchovy-based flavorings. It's naturally wholesome without trying too hard. Let it rest for a few minutes after it comes out of the oven so the filling tightens up and every scoop holds together beautifully. Serve it warm on its own or with a generous scoop of your favorite vanilla ice cream — either way, it disappears 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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