Macadamia Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling peeking through a golden, crumbly topping is one of those desserts that feels like pure comfort, and this version delivers every bit of that cozy satisfaction. The filling comes together with fresh or frozen blueberries, a touch of maple syrup, lemon juice, and arrowroot starch to thicken everything into a jammy, glossy base with just the right amount of spice. The topping is where things get really good — rolled oats, almond flour, chopped walnuts, coconut oil, and warm hints of cinnamon and ginger bake into a crisp, clumping layer that shatters beautifully with every spoonful. Coconut oil keeps the whole thing dairy-free, and maple syrup sweetens both layers naturally without any refined sugar. The recipe is straightforward enough for a weeknight but impressive enough to bring to a gathering — just let it rest for a few minutes after baking so the filling sets up properly. Serve it warm and watch it disappear fast.
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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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