After sampling a few stray blueberries from these cakes, which were topped with this granola, I realised a warm blueberry crisp with a crunchy oat topping would be incredible. Imagine a jammy berry filling paired with toasted oats and almonds for texture. To keep it breakfast-friendly, it’s sweetened only with honey and is naturally gluten-free when using arrowroot starch. The recipe is also vegan-friendly if you substitute the honey.
Of course, I added a spoonful of cream on top — optional, but delicious. You could also serve it with yoghurt, ice cream, or coconut whipped cream. It’s simple, fast, and very satisfying.
This recipe comes together so quickly you might think something’s wrong — but I simply improvised as I went, and often those spur-of-the-moment recipes turn out best. Stir the oats and almonds with a little oil and honey so the topping holds together and crisps up nicely. Toss the frozen blueberries with a bit of thickener (arrowroot starch or cornstarch), then assemble and bake.
The blueberries become juicy and jammy as they bake, and the crunchy oat topping complements them perfectly. There’s just enough honey to add sweetness, though you can increase it if you prefer. There’s no need to thaw the berries beforehand, so you can assemble and bake straight from the freezer.
Let’s bake!
Healthy Blueberry Crisp
5 mins
30 mins
35 mins
3 servings
Ingredients
- 1/2 cup rolled oats
- 2 tbsps sliced almonds chopped is fine
- Pinch salt
- Pinch ground cinnamon
- 1 tbsp olive oil
- 2 tbsps honey
- 200 g frozen blueberries do not thaw
- 1 tsp arrowroot starch or cornstarch if not concerned about gluten
- Optional: yoghurt cream, ice cream or coconut whipped cream to serve
Instructions
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Preheat the oven to 175°C (350°F). Place three shallow 4″ oven-safe dishes on a baking tray; line the tray to catch any overflowing juices. Alternatively, use a single 6″ round dish for one larger crisp.
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In a mixing bowl combine the oats, almonds, salt and cinnamon. Stir well, then add the olive oil and honey. Mix until the oats are evenly moistened.
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Place the frozen blueberries in a small bowl, sprinkle the arrowroot starch over them, and toss gently so the starch coats the berries.
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Divide the coated berries evenly among the dishes, then spoon the oat mixture on top. Press the topping down lightly to compact it.
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Bake for 25–30 minutes, until the topping is golden and the berry juices are bubbling. If needed, stir the topping gently during baking so the oats brown evenly.
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Allow the crisp to rest for 10 minutes before serving warm with your choice of topping, or cool completely and refrigerate for 1–2 days. The oats will soften over time as they absorb juices, but the crisp will keep a few days in the fridge.
Notes
*You can use fresh berries if you prefer; they may release more juice while baking.
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