Soy Free Mixed Berry Crumble with Almond Oat Topping

Bubbling fruit filling, a golden crunch on top, and the warm scent of cinnamon and ginger filling your kitchen — this crumble is the kind of dessert that makes everyone crowd around the oven. A generous mix of blueberries, raspberries, blackberries, and strawberries gets tossed with maple syrup, arrowroot starch, and a squeeze of lemon juice, creating a jammy, glossy filling that thickens beautifully as it bakes. The topping layers rolled oats, almond flour, and sliced almonds with coconut oil and maple syrup, so every bite delivers serious texture — nutty, crisp clusters that hold their shape without going soggy. Soy sneaks into a surprising number of packaged desserts and baking mixes, but every ingredient here is naturally free of it, with no substitutions or label-reading gymnastics required. Arrowroot starch does the thickening work cleanly, and coconut oil keeps the topping rich and cohesive without any hidden additives. Let it rest for a few minutes after it comes out of the oven and the filling will set into something truly spoonable and satisfying. Serve it straight from the dish — no fuss, no frills, just really good fruit crumble.

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