Barley Free Paleo Mixed Berry Almond Crumble
Juicy mixed berries bubbling under a golden, nutty crumble is one of those desserts that feels indulgent but comes together with surprisingly wholesome ingredients. The filling leans on maple syrup and a touch of tapioca starch to create that glossy, jammy texture without any refined thickeners, while a squeeze of lemon juice brightens the whole thing up. The crumble itself is built on almond flour and raw sliced almonds, so it bakes into something genuinely crunchy and rich ā no oats, no grains, no fillers that could sneak in unwanted ingredients. For anyone navigating grain sensitivities, this kind of dessert can be tricky to find at a bakery or in the freezer aisle, but every component here is straightforward and easy to verify. Coconut oil binds the topping beautifully and gives it that deep golden color after 30 to 35 minutes in the oven. Let it rest just long enough for the filling to thicken, then scoop it warm straight from the baking dish ā ideally with something cold and creamy on top.
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Learn more āIngredients
6 servings
For the filling
- 5 cups mixed berries (fresh or frozen), such as blueberries, raspberries, blackberries, and strawberries
- 2 tbsp maple syrup
- 1 tbsp tapioca starch
- 1 tsp fresh lemon juice
- Ā¼ tsp ground cinnamon
For the crumble
- 2 cups almond flour
- Ā½ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- Ā½ tsp ground cinnamon
- Ā¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350Ā°F (175Ā°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
- 2
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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