Capsaicin Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble is one of those desserts that feels like a hug, and this version delivers every bit of that comfort. The berry base gets a gentle lift from cinnamon, ginger, and a squeeze of lemon juice, while arrowroot starch pulls everything together into a glossy, jammy filling that thickens beautifully as it cools. The topping is where things really shine ā rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form irresistible clusters that bake up crisp and golden. Every single ingredient here is naturally free from capsaicin and the sneaky heat that can hide in spice blends, sauces, or even some store-bought baking mixes. There's no need to scrutinize labels or swap anything out ā the recipe is already built around whole, straightforward ingredients that keep things completely mild. It works beautifully with fresh or frozen berries, so you can pull this together any time of year. Serve it warm straight from the dish, and don't be surprised when everyone asks 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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