Sesame Free Blueberry Crisp with Almond Oat Topping
Juicy blueberries bubbling beneath a golden, crumbly topping is one of those desserts that feels both rustic and special at the same time. The filling comes together with just a handful of pantry staples — maple syrup, arrowroot starch, a squeeze of lemon, and a whisper of cinnamon — so the fruit really gets to shine. What makes the topping so satisfying is the combination of rolled oats, almond flour, and roughly chopped walnuts, which bake up into something wonderfully crunchy and nutty without any sesame seeds or tahini sneaking in. Store-bought granola toppings and packaged crisps can be surprisingly risky territory, often processed on shared lines with sesame-containing products, so making your own from scratch is genuinely the smarter move here. Coconut oil and maple syrup bind everything together naturally, giving you that irresistible clumping texture without any questionable additives. After about 35 to 40 minutes in the oven, the edges bubble, the top turns a deep golden brown, and your kitchen smells absolutely incredible. Let it rest for a few minutes before serving so the filling thickens up — then dig in as-is or with a scoop of your favorite ice cream.
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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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