Peanut Free Blueberry Crisp with Almond Oat Topping
Warm, bubbling blueberry filling topped with a golden, crumbly oat crust — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling comes together with just a handful of real ingredients: fresh or frozen blueberries, a touch of maple syrup, lemon juice, and arrowroot starch to help everything thicken into that jammy, spoonable texture. The topping leans on almond flour, rolled oats, and roughly chopped walnuts for a nutty crunch that bakes up beautifully without a single drop of peanut or peanut-derived ingredient in sight. For anyone navigating peanut concerns, store-bought crisps and crumbles can be a minefield of shared-facility warnings, so making this one from scratch puts you fully in control. Coconut oil and maple syrup bind the topping into satisfying clusters that go golden and firm in the oven — no butter, no mystery additives. A little ground ginger in the topping adds a subtle warmth that plays off the cinnamon and makes the whole kitchen smell incredible. Let it rest for ten minutes after baking and the filling tightens up into something truly scoopable, perfect on its own or with a generous spoonful of your favorite dairy-free ice cream.
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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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