Lactose Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling beneath a golden, crumbly oat topping — this is the kind of dessert that makes a whole kitchen smell 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 base without any dairy in sight. The topping leans on rolled oats, almond flour, and chopped walnuts bound with coconut oil and maple syrup, so every bite has that satisfying crunch and nutty richness you'd expect from a classic crisp. Coconut oil does all the work that butter typically handles, and it does it beautifully — you genuinely won't miss a thing. This is the kind of recipe that works just as well for a casual weeknight treat as it does for a dinner party dessert, especially served warm with a scoop of your favorite dairy-free ice cream. Let it rest for a few minutes after baking so the filling sets up properly and you get clean, luscious spoonfuls rather than a runny mess.
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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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