Nutmeg Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble — this is the kind of dessert that disappears fast at any gathering. The berry base gets its depth from cinnamon, ginger, and a bright hit of lemon juice, while arrowroot starch pulls everything into a glossy, jammy sauce as it bakes. Many classic crumble and crisp recipes sneak nutmeg into the spice blend, but this one keeps things clean and fragrant without it, so you never have to second-guess the ingredient list. The topping is built from rolled oats, almond flour, and sliced almonds bound together with maple syrup and coconut oil, forming those irresistible golden clusters that shatter when you dig in. Pressing the topping into loose clumps rather than packing it flat is the small move that makes a big textural difference. Let it rest for ten minutes after it comes out of the oven and the filling will thicken into something truly spoonable. Serve it straight from the baking dish and watch it vanish.
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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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