Pork Free 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 the whole kitchen smell incredible. The filling comes together with maple syrup, a squeeze of lemon, and a touch of arrowroot starch that thickens everything into a glossy, jammy layer as it bakes. Melted coconut oil binds the topping into satisfying clusters that crisp up beautifully in the oven, with warm cinnamon and a hint of ginger running through every bite. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress involved. It's also a great option if you're cooking for a mixed crowd — the flavors are crowd-pleasing and the whole thing looks impressive straight out of the baking dish. Let it rest for a few minutes after baking so the filling sets up properly, then serve it warm on its own or with your favorite topping.
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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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