Cashew Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this is the kind of dessert that makes a kitchen smell absolutely incredible. The filling leans on five cups of mixed berries brightened with lemon juice, maple syrup, and a hint of ginger, while arrowroot starch pulls everything together into a glossy, jammy base that thickens beautifully as it cools. The topping is where things get really satisfying: rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form those irresistible golden clusters that shatter when you dig in with a spoon. For anyone navigating tree nut concerns specifically around cashews, this recipe is a clean win ā almonds do all the heavy lifting here, and there's no cashew cream, cashew butter, or any cashew-based swap hiding in the mix. Store-bought crumbles and grain-free desserts can be tricky territory since cashews show up constantly as a dairy substitute or binder, so making this one from scratch puts you fully in control. It comes together in one baking dish with straightforward pantry ingredients, making it just as weeknight-friendly as it is impressive enough for company. Serve it warm on its own or with a scoop of your favorite coconut milk ice cream for something truly over the top.
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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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