Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is pure comfort in a baking dish. The topping leans on rolled oats, almond flour, and sliced almonds for that satisfying crunch and richness, with no wheat-based grains anywhere in sight. Arrowroot starch thickens the berry filling beautifully, so you get that glossy, jammy texture without reaching for any flour at all. A double hit of maple syrup — one in the filling, one in the topping — keeps everything naturally sweet and deeply flavored, while cinnamon and ginger add just enough warmth to make it feel special. It works equally well with fresh or frozen berries, which means you can pull this together any time of year without waiting for peak season. Let it rest for a few minutes after baking and the filling sets into something almost pie-like, making every scoop clean and satisfying. Serve it as-is or with a scoop of your favorite ice cream — either way, it disappears fast.
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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.
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