Honey Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling peeking through a golden, crumbly oat topping is one of those desserts that feels both rustic and a little bit special. The filling gets its sweetness entirely from maple syrup, which means there's zero honey anywhere in this recipe — no swaps needed, no label-reading required. Arrowroot starch thickens the berries into a glossy, jammy layer, while a hit of lemon juice keeps everything bright and not overly sweet. The topping is where things get really good: rolled oats, almond flour, and roughly chopped walnuts come together with melted coconut oil and maple syrup into satisfying, crunchy clusters. A touch of ground ginger alongside the cinnamon gives the whole thing a subtle warmth that makes it taste far more complex than the ingredient list suggests. After about 35 to 40 minutes in the oven, the edges bubble and the topping turns deep golden — just let it rest for ten minutes so the filling sets up properly before you dig in. Serve it straight from the baking dish and nobody at the table will miss a thing.
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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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