Pistachio Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling topped with a golden, crumbly oat crust — this is the kind of dessert that makes everyone crowd around the oven window waiting for it to come out. The filling gets its glossy, jammy texture from arrowroot starch and a squeeze of lemon juice, while maple syrup adds a gentle, natural sweetness that lets the berries shine. The topping layers rolled oats, almond flour, and roughly chopped walnuts with warm cinnamon and ginger, so every bite has serious crunch and depth. Coconut oil binds it all together into those satisfying golden clumps that are basically the whole point of a crisp. For anyone navigating tree nut concerns specifically around pistachios, this recipe leans on almonds and walnuts — both clearly listed — so there's no guesswork about what's actually in the dish. It comes together in one filling bowl and one topping bowl, which means cleanup is minimal and the reward is enormous. Serve it warm with a scoop of your favorite ice cream or just eat it straight from the baking dish — no judgment here.
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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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