Pecan Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and a little special — the kind of thing you'd bring to a dinner party or just make on a Tuesday because you need something warm and sweet. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of lemon juice, which brightens the berries without masking their natural flavor. Instead of pecans, the topping leans on roughly chopped walnuts and almond flour for that satisfying crunch and nutty depth, so there's absolutely no need to swap anything out or worry about cross-contact from tree nuts you're avoiding. Rolled oats, coconut oil, and maple syrup hold everything together into those irresistible clumps that crisp up beautifully in the oven. A pinch of ginger alongside the cinnamon gives the topping a subtle warmth that makes the whole dish taste more complex than the ingredient list suggests. Let it rest for a few minutes after baking so the filling thickens up properly — then serve it as-is or with a scoop of your favorite vanilla ice cream on top.
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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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