Wheat Free Mixed Berry Crumble with Almond Oat Topping

Bubbling fruit filling topped with a golden, nutty crumble is one of those desserts that feels both rustic and a little special, and this version delivers every bit of that comfort. The topping leans on almond flour and rolled oats instead of any wheat-based flour, so the texture stays satisfyingly crisp and crumbly without sacrificing anything in the process. Arrowroot starch does the quiet work of thickening the berry filling as it bakes, so you get jammy, glossy fruit rather than a watery pool under the topping. Coconut oil and maple syrup bind the oat-almond mixture into loose, craggy clusters that toast up beautifully in the oven — the kind of topping you'll want to eat straight off the pan. A hit of cinnamon and ginger runs through both layers, tying the whole dish together with a warmth that makes it feel intentional rather than accidental. It works equally well with fresh summer berries or a bag pulled straight from the freezer, which means this is genuinely a year-round recipe. Let it rest for a few minutes before serving and the filling thickens into something truly scoopable and rich.

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