Shellfish Free Mixed Berry Crumble with Almond Oat Topping
Warm, bubbling fruit filling topped with a golden, nutty crumble is one of those desserts that feels both rustic and a little bit special. The berry base gets tossed with maple syrup, a touch of cinnamon and ginger, and just enough arrowroot starch to pull everything into a glossy, jammy sauce as it bakes. On top, rolled oats, almond flour, and sliced almonds come together with coconut oil and maple syrup to form irresistible clusters that crisp up beautifully in the oven. Every single ingredient here is naturally free from shellfish and ocean-derived additives — no label-scanning required, just straightforward pantry staples. The ten-minute rest after baking is worth every second of patience, since that's when the filling thickens into something truly spoonable and luscious. It works just as well with frozen berries as fresh, making this a dessert you can pull off any time of year. Serve it straight from the baking dish and watch it disappear.
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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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