Pregnancy Friendly Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling beneath a golden, crumbly oat topping — this dessert is the kind of thing that makes the whole kitchen smell incredible while it bakes. Blueberries are packed with antioxidants and folate, making them a genuinely nourishing choice when you're eating for two, and here they're lightly sweetened with maple syrup and brightened with a squeeze of lemon juice. Arrowroot starch thickens the filling naturally as it bakes, so you get that gorgeous jammy texture without any processed additives to second-guess. The topping layers rolled oats, almond flour, and walnuts — all wholesome, recognizable ingredients — held together with coconut oil and a drizzle more maple syrup for a satisfying crunch in every bite. Ginger and cinnamon add warmth without overwhelming the fruit, and both spices are perfectly safe in the amounts used here. It comes together in two bowls with no special equipment, which is a genuine blessing when energy isn't always on your side. Let it rest for a few minutes after it comes out of the oven and the filling sets up beautifully — serve it warm and enjoy every spoonful.
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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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