Pecan Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, crunchy crumble is one of those desserts that feels both rustic and special, and this version absolutely delivers. The berry base gets tossed with maple syrup, arrowroot starch, cinnamon, ginger, and a squeeze of lemon juice, which means the filling thickens up beautifully without turning gluey or overly sweet. The topping is built from rolled oats, almond flour, sliced almonds, coconut oil, and maple syrup — a combination that bakes into satisfying, golden clusters with real texture and depth. Crumble recipes can sometimes sneak in tree nuts you're trying to avoid, but this one keeps things straightforward with almonds only, so you know exactly what's going into the dish. The whole thing comes together in one baking dish with minimal prep, making it an easy win for weeknights or casual entertaining. Let it rest for a few minutes after it comes out of the oven and the filling will set into that perfect jammy consistency that makes every scoop 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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