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Maple Walnut Blueberry Crisp

Maple Blueberry Walnut Crisp

This healthier blueberry crisp is easy to make! It's made with oats and walnuts for crunch and sweetened with maple syrup!
Course Dessert
Cuisine American
Keyword blueberry crisp, healthy blueberry crisp
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 250kcal


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


  • 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.



Substitution: Sub 1 tablespoon cornstarch for every 2 tablespoons tapioca flour. 
Recipe by Marisa Moore, RDN | Marisa Moore Nutrition:https://marisamoore.com
All images and content are © Marisa Moore. Please do not republish or reprint anything without prior consent. You are welcome to share this post via social media though :).


Calories: 250kcal