Hazelnut Free Blueberry Crisp with Almond Oat Topping
Warm, bubbling blueberry filling crowned with a golden, crumbly oat topping — this is the kind of dessert that makes a kitchen smell absolutely incredible. 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 pool as it bakes. The topping layers rolled oats, almond flour, and roughly chopped walnuts with coconut oil and warm spices, so every bite has that satisfying crunch without a trace of hazelnut anywhere in the mix. For anyone navigating a hazelnut allergy, nut-based desserts can feel like a minefield — many crisp and crumble recipes lean on mixed nut blends or pre-made toppings that sneak hazelnuts in. Here, every ingredient is called out clearly, so you know exactly what's going into the dish. The coconut oil and maple syrup keep things naturally sweetened and dairy-free, making this a crowd-pleaser that works for a range of tables. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and special.
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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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