High Fructose Corn Syrup Free Mixed Berry Crumble with Almond Oat Topping
Bubbling fruit, a golden crunch, and warm spice in every bite ā this berry crumble is the kind of dessert that makes people hover near the oven. The filling leans on maple syrup instead of any processed sweetener, so you get genuine, clean sweetness that lets the berries shine rather than masking them. Arrowroot starch thickens everything naturally as it bakes, giving you that jammy, glossy filling without a drop of corn-derived thickener. The topping is where things get really good ā rolled oats, almond flour, and sliced almonds come together with coconut oil and a touch more maple syrup into irresistible golden clusters. So many store-bought crumble mixes and canned pie fillings sneak in high fructose corn syrup, which makes a homemade version like this genuinely worth the effort. A squeeze of lemon juice and a pinch of ginger round out the flavor in a way that feels thoughtful rather than fussy. Let it rest those ten minutes after baking ā the filling tightens up beautifully, and the wait is absolutely worth it.
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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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