Pescatarian 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 just a handful of pantry staples: maple syrup for sweetness, arrowroot starch to thicken those jammy juices, and a squeeze of lemon to keep things bright. The topping gets its irresistible texture from coconut oil and a double hit of warm spice — cinnamon in both layers, plus a whisper of ginger in the crumble. Everything is naturally plant-based and free from meat of any kind, so it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds. It's the kind of recipe that works equally well with fresh summer blueberries or a bag pulled straight from the freezer, making it a reliable go-to year-round. Let it rest for a few minutes after it comes out of the oven so the filling can set up properly — then dig in while it's still warm, ideally with a scoop of something cold 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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