Legume Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. The berry base gets cozy with maple syrup, cinnamon, ginger, and a squeeze of lemon, while arrowroot starch pulls everything together into a glossy, jammy filling that thickens beautifully as it cools. The topping is where things really shine: rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form irresistible golden clusters that stay crisp even after resting. For anyone navigating a legume-free lifestyle, crumbles can be surprisingly tricky since many store-bought versions or recipes sneak in ingredients derived from legume sources — but every single component here is naturally in the clear. No beans, no peanuts, no soy, no chickpea flour — just wholesome pantry staples doing exactly what they're supposed to do. It works beautifully with fresh or frozen berries, so you can pull this together any time of year without a trip to a farmers market. Let it rest those full ten minutes before serving — the wait is genuinely worth it.
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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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