
Bubbling fruit, a golden nutty crust, and the kind of warm cinnamon aroma that makes everyone wander into the kitchen ā this mixed berry crumble delivers serious dessert energy with a completely plant-based, mammal-product-free ingredient list. For anyone managing alpha-gal syndrome, navigating baked goods can feel like a minefield, since butter, cream, and other mammal-derived fats hide in so many classic crumble recipes. Here, coconut oil stands in beautifully, binding the almond flour and sliced almonds into a topping that bakes up irresistibly crunchy and deep golden brown. The berry filling comes together with just maple syrup, a touch of tapioca starch for body, lemon juice, and cinnamon ā nothing processed, nothing suspicious. Fresh or frozen berries both work, so this is genuinely a year-round option rather than a fleeting summer treat. A short rest after baking lets the filling thicken into that jammy, spoonable texture that makes every bite feel intentional. It's the kind of dessert you bring to a gathering and nobody realizes it was built around a dietary need ā they just ask for seconds.
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Learn more ā6 servings











Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
In a large mixing bowl, combine the mixed berries, 2 tbsp maple syrup, tapioca starch, lemon juice, and 1/4 tsp cinnamon. Stir until the berries are evenly coated and the starch is fully dissolved. Pour the filling into the prepared baking dish and spread into an even layer.
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