Gluten Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling crowned with a golden, crumbly topping — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling comes together with fresh or frozen blueberries, a touch of maple syrup, lemon juice, and arrowroot starch, which thickens everything into a jammy, glossy base without any wheat-based thickeners. The topping leans on rolled oats, almond flour, and chopped walnuts for that satisfying crunch, all held together with coconut oil and maple syrup — no all-purpose flour anywhere in sight. That combination is what makes this crisp genuinely work for anyone avoiding gluten, rather than feeling like a compromise version of the real thing. A whisper of cinnamon and ginger runs through both layers, tying the whole dish together with warm, cozy spice. Letting it rest for ten minutes after baking is the move — the filling tightens up beautifully and you get clean, scoopable portions instead of a runny mess. Serve it as-is or with a scoop of your favorite ice cream on top, 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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