Rice 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 filling leans on arrowroot starch rather than any grain-based thickener, so you get that gorgeous jammy consistency without a single grain of rice flour or rice starch in sight. Almond flour and rolled oats form the backbone of the topping, giving it real texture and a toasty depth that pairs beautifully with the tart berries underneath. Maple syrup and coconut oil bind everything together naturally, so the crumble clusters up into satisfying golden chunks rather than turning into a flat, soggy layer. A hit of cinnamon and ginger runs through both the filling and the topping, tying the whole dish together with a gentle warmth. Let it rest for a few minutes after it comes out of the oven — the filling thickens as it cools, making every scoop clean and luscious rather than soupy. Whether you use fresh summer berries or a bag pulled straight from the freezer, this one delivers every single time.

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