Paraben Free Blueberry Crisp with Almond Oat Topping
Warm, bubbling blueberry filling beneath a golden, crumbly oat-and-nut topping — this is the kind of dessert that makes the whole kitchen smell incredible. Every ingredient here is straightforward and whole-food based, which matters a lot when you're trying to avoid the synthetic preservatives and additives that sneak into so many packaged baking products. Maple syrup does the sweetening throughout, coconut oil binds the topping, and arrowroot starch thickens the filling naturally — no mystery additives required. The walnuts and almond flour give the crisp a satisfying richness and texture that feels genuinely indulgent without relying on anything processed. A touch of lemon juice brightens the berries, while cinnamon and ginger layer in warmth that makes this feel far more complex than the short ingredient list suggests. It works beautifully with fresh blueberries in season or frozen ones straight from the bag, so you can make it year-round. Let it rest just long enough for the filling to set, then dig in while the topping is still crisp and the berries are jammy and fragrant.
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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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