Gelatin Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble — this is the kind of dessert that makes everyone crowd around the baking dish before it even hits the table. The berry filling gets its gorgeous jammy texture from arrowroot starch rather than any animal-derived thickener, so there's no gelatin in sight and nothing to second-guess on the ingredient list. Maple syrup, lemon juice, cinnamon, and ginger bring out the natural brightness of the berries without masking them, while the almond oat topping bakes into satisfying, crunchy clusters that shatter just right with a spoon. Coconut oil binds everything together and gives the topping a subtle richness that pairs beautifully with the tart fruit underneath. It works equally well with fresh or frozen berries, which means you can pull this together any time of year without waiting for peak season. Let it rest for a few minutes after baking and the filling thickens into something truly spoonable and luscious.
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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.
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