Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is pure comfort in a baking dish. The berry base gets its glossy, jammy texture from arrowroot starch rather than cornstarch, and a touch of maple syrup, cinnamon, and ginger brings out every bit of natural sweetness without relying on anything from the nightshade family. The topping is where things get really good: rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form irresistible clusters that bake up crisp and deeply golden. There are no hidden problem ingredients here — just whole, straightforward pantry staples that happen to be completely free of peppers, tomatoes, potatoes, and their relatives. Letting it rest for ten minutes after it comes out of the oven is the hardest part, but that short wait is what gives the filling its perfect, spoonable consistency. Serve it as-is or alongside your favorite dairy-free scoop, and it works just as well with frozen berries as fresh, making it a genuinely year-round recipe.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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