This easy maple blueberry walnut crisp is a healthy blueberry dessert. It’s a healthier twist on a traditional blueberry crisp made with oats, maple syrup, blueberries, and walnuts for crunch!
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Though it’s still in the 90s here, I’m starting to feel like summer is on it’s way out. Before it slips away, I had to (finally) share this “healthy” blueberry crisp to use up the last of the summer blueberries. I made this easy blueberry crisp a little better for you with a few tweaks.
I am using maple syrup for subtle sweetness and a hint of caramel flavor in the blueberry filling. In the past, I’ve added a little ginger to the mix too but kept this one more traditional. So the filling is simply maple syrup, vanilla extract, and a little tapioca starch to help contain the juice as the fruit cooks down.
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The topping is made of oats and walnuts for crunch. That combination lets you use less butter and still achieve a satisfying crisp topping. There’s no regular flour. Instead, I used the blender to grind regular oats into oat flour. For more texture, you can leave a few whole oats or skip the grinding step altogether. However, it will look healthier and that can sometimes turn people off. Facts.A healthier maple blueberry crisp recipe to finish up those summer blueberries!Click To Tweet
To make the crisp topping, use a fork or a pastry cutter to achieve the crumb-like texture. You may find that your fingers work just as well. If you opt to use your hands, just be quick. The more you handle the crisp topping, the more you’ll warm the butter. To get a nice crunchy topping, don’t stay in there too long.
Speaking of that topping… pile it on. High. The blueberries will cook down, so stuff as many as possible into the ramekins. Then mound on the oatmeal walnut crisp topping. It will bake up golden brown and crispy.
This is a healthier take on a blueberry crisp. It has less sugar overall and less butter than a traditional blueberry crisp recipe. I like to think of the final dessert as an oatmeal cookie with sweet, warm blueberries on the bottom or quite simply a satisfying dessert. And honestly, I had it for breakfast a couple mornings too! It comes together so quickly, you might want to make it often.
You may be wondering…
- What can I substitute for tapioca flour? You can use cornstarch, arrowroot powder, or regular flour. The recipe will not be gluten-free with the last one.
- Why are you using brown sugar? It tasted the best to me. I was on a mission to make a healthier crisp. This one is that. You can use coconut or maple sugar or a turbinado sugar if you prefer. I found that the crisp had the best flavor and texture using basic brown sugar though.
- What can I use instead of butter? You can use coconut butter. It will change the flavor and be less traditional but still tasty.
- Is there such a thing as a healthy dessert? That’s an oxymoron if ever there was one. Unless maybe you’re eating dates. They are sweet and nutritious – no refined sugars and all. But I believe desserts are meant to be savored. It’s ok to enjoy one from time to time and OK to cut back on the sugar and butter if you want!
Now. Let’s get cooking! Be sure to PIN this recipe for later. And tag me on Instagram when you make it!
This healthier blueberry crisp is easy to make! It's made with oats and walnuts for crunch and sweetened with maple syrup!
- 4 cups fresh or thawed frozen blueberries
- 2-3 tbsp pure maple syrup*
- lemon zest or cinnamon
- 1 tbsp tapioca flour/starch
- 1 tsp vanilla extract
- ½ cup old fashioned oats
- ¼ cup chopped walnuts or pecans
- 2-4 tbsp brown sugar
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter, cut into cubes
- pinch salt
Preheat the oven to 350°F. Prep 4 ramekins with cooking spray or butter. Place on a baking sheet lined with foil because things will get bubbly! Prep 4 ramekins with cooking spray or butter. Place on a baking sheet lined with foil.
To make the filling: Using a spoon, toss the blueberries, tapioca flour, maple syrup, and vanilla in a medium bowl. Set aside.
To make the crumble topping: Combine oats, walnuts, brown sugar, salt, and cinnamon. Using a pastry cutter, fork or your hands, cut the butter into the oat mixture until it takes on a crumb-like appearance.
Heap 1 cup of blueberries into each of the ramekins. Top each with two tablespoons of the crumble topping.
Bake until juices bubble and the crumble topping becomes golden brown, about 30-35 minutes. Let cool slightly. Serve warm.
Optional: Enjoy with a dollop of vanilla yogurt or whipped cream.
Recipe by Marisa Moore, RDN | Marisa Moore Nutrition:http://marisamoore.com
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