Bubbling fruit, golden clusters of oats and almonds, and the warm scent of cinnamon filling your kitchen — this crumble is the kind of dessert that makes everyone crowd around the oven. The filling leans on a generous mix of berries tossed with maple syrup, lemon juice, and a touch of ginger, with arrowroot starch doing the quiet work of pulling it all into a glossy, jammy base. The topping combines rolled oats, almond flour, and sliced almonds with coconut oil and maple syrup, so it bakes into satisfyingly crunchy, buttery-tasting clusters without a drop of dairy or refined sugar. Every single ingredient here is naturally plant-forward and seafood-free, which means it fits a pescatarian table effortlessly — no substitutions needed, no ingredient-label detective work required. That ten-minute rest after baking is worth every second of patience, since the filling thickens into something scoopable and rich rather than watery. Serve it straight from the dish with a spoon and maybe a scoop of vanilla ice cream, and it will disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
