Turmeric Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling beneath a golden, crumbly oat and nut topping — this is the kind of dessert that makes the whole kitchen smell incredible. 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 base. Cinnamon and a hint of ginger in the topping add just enough warmth without leaning on any of the spices that can sneak into store-bought crisp mixes and spice blends. Rolled oats, almond flour, and roughly chopped walnuts give the topping real texture — it clumps beautifully and bakes up firm and crunchy on top while staying a little tender underneath. Coconut oil and maple syrup bind it all together, so every bite has that satisfying contrast of soft fruit and crisp, nutty crumble. It rests for just ten minutes after coming out of the oven, long enough for the filling to set into something scoopable and rich. Serve it as-is or with your favorite cold topping — it disappears fast either way.
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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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