Barley Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The berry base gets coated in maple syrup, arrowroot starch, and a hint of lemon juice, which together create a glossy, jammy filling that thickens beautifully as it cools. The topping is where things really shine: rolled oats, almond flour, and sliced almonds come together with coconut oil and cinnamon into satisfying, crunchy clusters that stay crisp even after resting. For anyone navigating grain sensitivities, barley can sneak into unexpected places — especially in packaged crumble mixes or flavored oat products — so building this from scratch with clearly labeled ingredients keeps things straightforward and stress-free. Arrowroot starch does the thickening work here instead of any grain-based flour, so the filling sets up perfectly without relying on anything that could be a problem. It works just as well with frozen berries as fresh, making it an easy year-round option. Let it rest those full ten minutes before scooping — the patience is absolutely worth it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen — blueberries, raspberries, blackberries, or strawberries)
- 3 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp lemon juice
For the topping
- 1 ½ cups old-fashioned rolled oats
- ¾ cup almond flour
- ½ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 375°F (190°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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!