Black Pepper Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this dessert is pure comfort in a baking dish. The berry base gets its glossy, jammy texture from arrowroot starch and a touch of maple syrup, while cinnamon and ginger add just enough warmth without any heat or bite. The topping is where things get really good: rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup into satisfying, crunchy clusters that stay crisp even as the filling softens beneath them. Every single ingredient here is naturally free of black pepper, so there's no need to scrutinize spice blends or swap anything out ā it's straightforwardly safe from the start. Letting it rest for ten minutes after baking is the move that takes it from soupy to perfectly scoopable. Serve it as-is or with a generous scoop of vanilla ice cream for a dessert that feels genuinely indulgent.
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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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