Gelatin 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 the whole kitchen smell incredible. The filling gets its glossy, jammy texture from arrowroot starch rather than any animal-derived thickener, so there's no gelatin in sight and no compromise on that luscious, spoonable consistency. Maple syrup and a squeeze of lemon juice bring out the natural brightness of the berries, while cinnamon ties the whole thing together. The topping is where things get really good: rolled oats, almond flour, and roughly chopped walnuts come together with coconut oil and warm spices to form those irresistible golden clusters. After about 35 to 40 minutes in the oven, the edges bubble up and the topping turns perfectly crisp — just let it rest for ten minutes so the filling tightens up before you dig in. Serve it straight from the baking dish and watch it 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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