Beef Free Paleo Mixed Berry Almond Crumble
Juicy mixed berries bubbling beneath 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 jammy, glossy texture without any refined sugar or cornstarch. A squeeze of fresh lemon juice and a whisper of cinnamon lift the fruit and keep the whole thing from tasting flat or one-note. The crumble itself is built on almond flour and sliced almonds bound with coconut oil and maple syrup, so it bakes up with a satisfying crunch and a rich, toasty depth. Every single ingredient here is naturally free of animal proteins, meaning there's no need to scan labels or swap anything out — it just works as written. Pull it out of the oven when the edges are bubbling and the top is deep amber, let it rest for ten minutes, and watch it disappear fast.
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Learn more →Ingredients
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
- ¼ tsp ground cinnamon
For the crumble
- 2 cups 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 350°F (175°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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