Lactose 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 whole kitchen smell 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 into a glossy, jammy sauce as it bakes. The topping brings serious texture through rolled oats, almond flour, and sliced almonds all bound together with coconut oil and maple syrup ā no butter, no cream, no dairy of any kind. That's what makes this one so easy to love: every single ingredient is naturally free of lactose without any swaps or substitutions that compromise flavor. Pressing the topping into loose clusters before baking is the move that gives you those satisfying crunchy bits on top. Let it rest for a few minutes after it comes out of the oven and the filling thickens into something truly spoonable. Serve it straight from the baking dish and watch it disappear.
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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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