Alpha Gal Friendly Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this dessert is the kind of thing that makes a kitchen smell absolutely incredible. The filling leans on whatever berries you have on hand, fresh or frozen, with maple syrup and a touch of lemon juice coaxing out their natural sweetness. Arrowroot starch does the quiet work of thickening everything into a glossy, jammy base without any animal-derived ingredients sneaking in. The topping comes together with rolled oats, almond flour, and sliced almonds bound by coconut oil and maple syrup ā no butter, no dairy, nothing that would be a concern for anyone managing alpha-gal syndrome. Because mammalian products are entirely absent from every component, this is genuinely worry-free comfort food rather than a modified compromise. Letting it rest for a few minutes after baking is the hardest part, but that short wait gives the filling time to set into something truly spoonable and satisfying. Serve it straight from the baking dish and don't be surprised when people ask for seconds.
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Learn more āIngredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen ā blueberries, raspberries, blackberries, or strawberries)
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- Ā½ tsp ground ginger
- 1 tsp lemon juice
For the topping
- 1 Ā½ cups old-fashioned rolled oats
- Ā¾ cup almond flour
- Ā½ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- Ā½ tsp ground cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
In a large mixing bowl, combine the berries, 3 tbsp maple syrup, arrowroot starch, 1 tsp cinnamon, ginger, and lemon juice. Stir until the berries are evenly coated and the starch is fully dissolved with no dry pockets. Transfer to the prepared baking dish and spread into an even layer.
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