Yeast Free Blueberry Crisp with Almond Oat Topping
Bubbling blueberry filling beneath a golden, crumbly topping — this dessert is the kind of thing 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 base. The topping layers rolled oats, almond flour, and chopped walnuts with warm cinnamon and ginger, all bound together with coconut oil and maple syrup for a texture that's satisfyingly crunchy without a single grain of refined sugar or leavening agent in sight. For anyone navigating a yeast-free lifestyle, dessert can feel like a minefield — so many baked goods rely on yeast or yeast-derived ingredients that sneak in through unexpected places. This crisp sidesteps all of that entirely, relying on whole, straightforward ingredients that need no fermentation or rising to deliver serious flavor. Let it rest for a few minutes after baking so the filling tightens up into something truly spoonable, and serve it warm straight from the dish.
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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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