Warm, bubbling blueberry filling topped with a golden, crumbly crust — this is the kind of dessert that makes people hover near the oven waiting for it to come out. The filling comes together with fresh or frozen blueberries, a touch of maple syrup, lemon juice, and arrowroot starch to thicken everything into a jammy, glossy pool of fruit. The topping leans on rolled oats, almond flour, and chopped walnuts for a hearty crunch that bakes up beautifully without a single grain of rye in sight. Coconut oil and maple syrup bind it all into satisfying clusters that turn deep golden in the oven. For anyone navigating rye sensitivities, this recipe is naturally built around ingredients that sidestep that concern entirely — no specialty swaps or substitutions needed. A ten-minute rest after baking lets the filling set just enough so every scoop holds together on the plate. Serve it as-is or with a scoop of your favorite ice cream for something that feels genuinely indulgent.
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Learn more →6 servings
Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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