Mushroom Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly topping of oats, almond flour, and walnuts — this is the kind of dessert that makes a whole kitchen smell incredible. The filling comes together with maple syrup, a squeeze of lemon, arrowroot starch, and a hint of cinnamon, so every spoonful is jammy, bright, and perfectly thickened. The topping gets its irresistible crunch from rolled oats and roughly chopped walnuts, bound together with melted coconut oil and maple syrup until it clumps into satisfying, golden clusters. Every single ingredient here is completely free from fungi-derived additives or anything that could sneak in a mushroom-derived component — which matters more than people realize in packaged dessert mixes and store-bought crisps. Fresh or frozen blueberries both work beautifully, making this a genuinely any-season bake you can pull off whenever a craving hits. Let it rest for a few minutes after it comes out of the oven and the filling tightens up into something scoopable and luscious. Serve it warm on its own or with your favorite topping, and don't be surprised when people ask for seconds.
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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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