Ingredients
For the Filling:
4 cups Fresh or frozen blueberries
1 tablespoon Lemon juice
1 tablespoon Pure maple syrup
1 teaspoon Vanilla extract
2 tablespoons Arrowroot starch or cornstarch
Pinch of salt
For the Topping:
1 cup (90g) Old-fashioned rolled oats (gluten-free if needed)
½ cup (60g) Almond flour
¼ cup (50g) Coconut sugar or packed brown sugar
¼ teaspoon Ground cinnamon
¼ teaspoon Salt
2 tablespoons Coconut oil, solid
1 tablespoon Unsweetened almond milk
Instructions
1. Prep: Preheat oven to 375°F (190°C). Grease a 9-inch baking dish.
2. Make Filling: Combine blueberries, lemon juice, 1 tbsp maple syrup, and vanilla in a saucepan over medium heat. Simmer, then whisk in starch/water slurry. Cook 2-3 minutes until thickened and glossy. Stir in salt and pour into baking dish.
3. Make Topping: Whisk oats, almond flour, sugar, cinnamon, and salt. Cut in solid coconut oil until crumbly. Stir in almond milk.
4. Assemble & Bake: Sprinkle topping over hot filling. Bake for 25-30 minutes until topping is golden and filling is bubbling.
5. Cool & Serve: Cool for 15-20 minutes before serving warm.
Notes
Pro-Tips:
• Simmer the berry mixture until glossy to ensure a thick filling.
• Use a pea-sized crumbly texture for the topping—do not overmix.
• If using frozen berries, there is no need to thaw; add an extra minute to bake time.
• Serve in individual ramekins for a beautiful presentation.
Variations:
• Use a mix of berries like blackberries or raspberries.
• Swap almond flour for coconut flour for a nut-free option.
• Stir in ½ cup protein powder to the topping for an extra nutritional boost.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Bake
- Cuisine: American