Low Iodine Blueberry Crisp with Almond Oat Topping

Total time1 hr 5 min

Prep time15 min

Cook time40 min

4.7

(3)

Low Iodine Blueberry Crisp with Almond Oat Topping

Warm, bubbling blueberry filling topped with a golden crumble of oats, almond flour, and walnuts — this dessert is the kind of thing that makes your kitchen smell absolutely incredible. Every ingredient here is naturally free of iodine-rich foods like dairy, eggs, and seafood, so you can dig in without second-guessing a single bite. Coconut oil stands in beautifully for butter, keeping the topping rich and crisp while maple syrup adds a deep, caramel-like sweetness that ties the whole thing together. The arrowroot starch thickens the berry filling just enough so it sets into that perfect jammy texture after a short rest out of the oven. A pinch of ginger alongside the cinnamon gives the topping a subtle warmth that makes this feel far more special than the short ingredient list suggests. It works with fresh or frozen blueberries, so you can pull this together any time of year without a trip to the farmers market.

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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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