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!
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 a 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 (or cornstarch) to help contain the juice as the fruit cooks down.
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. This is just the truth.
A healthier maple blueberry crisp recipe to finish up those summer blueberries!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 of mornings too! It comes together so quickly, you might want to make it often.
Tips on making a healthy fruit crisp
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.
To use cornstarch: sub 1 tablespoon cornstarch for every 2 tablespoons tapioca flour.
Why are you using brown sugar?
It tastes 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 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!
Maple Blueberry Walnut Crisp
Ingredients
Blueberry filling
- 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
Oat walnut crisp topping
- ½ cup old fashioned oats
- ¼ cup chopped walnuts or pecans
- 2-4 tbsp coconut or brown sugar
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter, cut into cubes
- pinch salt
Instructions
- 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.
Jamie Young
I love desserts of all kinds, but there is just something about a bubbly fruit crisp that just gets me like no other! What a delicious recipe! I wonder if I could pass this off as a breakfast as well?! Ha!
Marisa
Haha! Oh best believe it’s been served up a breakfast more than once!
Dana | Mama Needs Cake
These look so wonderful and delicious. I am a big fan of blueberry.
Marisa
Me too! They are such a treat when in season!
Jen
Oh my goodness, this looks incredible! That gorgeous vibrant purple color on the white bowl – stunning! I’m totally with you about desserts – yes they can be healthIER, but sweet treats are meant to savor and enjoy once in awhile, so I like to do just that.
Marisa
Right?! I’ll admit I have my limits on how much sugar I’ll add to a thing as I just don’t love super sweet treats but please… let us have dessert 🙂
Elaine @ Dishes Delish
I love a good crisp and your blueberry version looks so delicious! I too like to sweeten things up with maple syrup!
Marisa
I’m a little smitten with maple syrup. Love the earthy, rich flavor.
Gabi @ Leanjumpstart
This dessert is absolutely irresistible and I’ll ignore for a moment the fact that it’s not absolutely clean. But maybe I’ll try to replicate it and use date syrup instead of brown sugar and coconut oil instead of butter. Hopefully it will work and taste as delicious as yours.
Marisa
Haha. I appreciate the forgiveness! Please let me know how it turns out with date syrup in the crisp topping. I’ve been wanting to experiment with that!
Meagan
“However, it will look healthier and that can sometimes turn people off. This is just the truth.”
Haha screw those people, I’m making this for me and me alone 🙂
I’m going to have to sub a couple of things (monk fruit sweetener since I don’t have brown sugar and ghee since I don’t have butter). Can’t wait to make this tonight.
Meagan
Update: I made this, loved it. And my husband argued with me that he liked it more than I did, ha! I posted a pic of it on Instagram, and my husband’s friend took a screenshot and texted it to my husband, saying he was so jealous.
Tara
Delicious! And super easy. My 4 year old felt so accomplished because he made them with minimal assistance from me. We served for breakfast with some plain yogurt – yum!
Danielle
This is perfection! It was so easy to make and my only complaint is that I wish I had made more because my husband and I ate ALL of it in one sitting. Loving your recipes, thank you so much!
Frances
I made this with a berry mix and it was so good! The filling is really easy to adjust to your sweetness preference and I loved the crunchy top.
Marisa
So glad you enjoyed it!
Mollie Clark
I made this for Father’s Day last weekend and it was amazing. I used frozen and defrosted berries and topped the dessert with a bit of vanilla ice cream. No leftovers to be found!
Martha
Tasty crisp! Excellent flavor and texture. I used half blueberries and half raspberries as that was all I had. I used maple syrup in both topping and filling as maple is perfect flavor it was only sweetenerl I had. I will make this again. Thanks.