Nitrate & Nitrite 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 its glossy, jammy texture from arrowroot starch rather than anything processed, and maple syrup brings natural sweetness without any additives to second-guess. Desserts like this are a breath of fresh air when you're navigating a diet that requires avoiding preservatives and curing agents, since every single ingredient here is whole and straightforward. The topping combines rolled oats, almond flour, and sliced almonds with coconut oil for a crunch that's genuinely satisfying — no fillers, no mystery. A hint of cinnamon and ginger ties the filling and topping together in a way that feels warmly spiced without being fussy. Letting it rest for ten minutes after baking is the one step you really shouldn't skip, because that's when the filling thickens into something truly scoopable and rich. Serve it straight from the baking dish and watch it disappear.
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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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