Legume Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little special — and this version delivers exactly that. The filling comes together with just a handful of pantry staples: fresh or frozen blueberries tossed with maple syrup, a squeeze of lemon, and arrowroot starch to thicken everything into a glossy, jammy base. The topping is where things get really good — rolled oats, almond flour, and roughly chopped walnuts come together with coconut oil and maple syrup to form those irresistible clumps that go perfectly crunchy in the oven. For anyone navigating legume-free eating, crisps can be surprisingly tricky since many store-bought versions or recipes sneak in ingredients like peanut flour or soy-based butter — here, every single component is naturally free of that concern. The warm spice from cinnamon and ginger runs through both the filling and the topping, tying the whole dish together in the best way. Let it rest for a few minutes after baking so the filling sets up just enough to scoop cleanly into bowls.
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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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