Nightshade Free Blueberry Crisp with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is pure comfort without a single ingredient that needs to be avoided. Nightshade-free eating can feel limiting when it comes to sweets, mostly because of sneaky spice blends or thickeners that sometimes contain unexpected additives, but every component here is clean and straightforward. Arrowroot starch does the thickening work beautifully, the blueberries bring natural sweetness, and a splash of lemon juice keeps the filling bright and jammy. The topping is where things really get exciting — rolled oats, almond flour, and roughly chopped walnuts come together with maple syrup and melted coconut oil into a crumbly, caramelized layer that bakes up golden and satisfying. A little cinnamon and ginger round out the flavor without any of the nightshade-family spices that can catch people off guard. Let it rest for a few minutes after it comes out of the oven and the filling will thicken into something truly scoopable and rich. Serve it as-is or with your favorite dairy-free topping — either way, it disappears 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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