Pistachio 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 tossed with maple syrup, arrowroot starch, and a little lemon juice, which helps the juices thicken into a glossy, jammy sauce without turning watery or starchy. The topping is built from rolled oats, almond flour, and sliced almonds, so every bite has real texture and a toasty depth that feels far more indulgent than the ingredient list suggests. Coconut oil binds everything into loose, craggy clusters that crisp up beautifully in the oven — no butter, no refined sugar, just honest pantry staples. For anyone navigating tree nut allergies that specifically call out pistachios, this recipe leans on almonds instead, keeping the crumble satisfying and snackable without any of the ingredients you're trying to avoid. It works equally well with fresh or frozen berries, so you can pull it together any time of year. Let it rest for a few minutes after baking and the filling sets just enough to scoop cleanly into bowls.

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