Lupin 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 — the kind of thing you'd bring to a dinner party or just make on a quiet Sunday because you deserve it. The filling comes together with just a handful of pantry staples: fresh or frozen blueberries tossed with maple syrup, a touch of lemon juice, arrowroot starch for thickening, and a whisper of cinnamon. What makes this crisp particularly smart is the topping — rolled oats, almond flour, chopped walnuts, coconut oil, and warm spices like ginger and cinnamon that bake into something genuinely crunchy and fragrant. Lupin flour has quietly crept into a surprising number of gluten-free and grain-free baked goods, so finding a crisp topping that skips it entirely while still delivering real texture is a genuine win. Every ingredient here is straightforward and easy to verify, which means less label-reading stress and more time enjoying dessert. After about 35 to 40 minutes in the oven, the edges bubble up and the topping turns a deep, toasty gold — let it rest just long enough for the filling to set, then dig in while it's still warm.
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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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