As the first cool evenings arrive and the days turn softly golden, there’s nothing quite like the comfort of baking something simple yet special. This blueberry, walnut and oat crisp is exactly that. Plump berries turn jammy and jewel-like in the oven, their juices mingling with lemon and a hint of warm spice. On top, a buttery crumble flecked with oats and toasted walnuts bakes to a crisp, nutty finish. It’s unfussy enough for a Tuesday night, yet lovely enough to share with friends, the kind of dessert that fills the kitchen with a welcoming aroma and makes everyone wander in for a spoonful.

With its fibre-rich oats, antioxidant-packed blueberries, and a whisper of nuts for healthy fats and satisfying crunch, this pudding is as nourishing as it is indulgent. Serve it warm from the oven with a scoop of good vanilla ice cream for a weekend treat, or with thick Greek yoghurt for a weekday dessert that feels a little virtuous.

Blueberry, Walnut & Oats Autumn Crisp

Prep time: 10 minutes | Baking time: 30-40 minutes | Serving size: 4-6

Ingredients

For the filling

     • 500 g fresh blueberries

     • 2 tbsp cornflour

     • 2 tbsp coconut sugar (or light soft brown sugar)

     • Zest of 1 unwaxed lemon

For the topping

     • 75 g rolled oats

     • 60 g walnuts, roughly chopped

     • 40 g ground almonds

     • 50 g light soft brown sugar, packed

     • ½ tsp ground ginger

     • ½ tsp ground cinnamon

     • 85 g unsalted butter, cubed and softened

     • Vanilla ice cream, Greek yoghurt or natural yoghurt, to serve

Method

1. Preheat the oven to 190°C (170°C fan) / Gas Mark 5.

2. Rinse and drain the blueberries, then tip into a medium bowl. In a small bowl, mix the cornflour, coconut sugar and lemon zest. Sprinkle over the berries, toss to coat, and pour into a baking dish (about 20 cm).

3. In another bowl, combine the oats, walnuts, ground almonds, sugar, ginger and cinnamon. Add the butter and rub in with your fingertips until the mixture forms soft clumps. Scatter evenly over the berries.

4. Place in the centre of the oven for 30–40 minutes, until the topping is golden brown and the fruit is bubbling up at the edges.

5. Cool slightly before serving warm with a scoop of ice cream or a dollop of yoghurt.

Tips & Variations

     • Make ahead: Assemble the crisp (fruit and topping) up to 24 hours in advance, cover and chill. Bake straight from the fridge, adding 5 minutes to the baking time.

     • Leftovers: Cover and refrigerate for up to 4 days. Reheat gently in the oven at 160°C until warmed through, or enjoy cold with yoghurt.

     • Add depth: Stir a splash of vanilla extract or almond extract into the berry mixture.

     • Nut swap: Pecans or hazelnuts work beautifully in place of walnuts.