Brazil Nut Free Paleo Mixed Berry Almond Crumble
Bubbling berry filling crowned with a golden, nutty crumble ā this dessert is the kind of thing that makes people hover near the oven waiting for it to come out. Five cups of mixed berries get tossed with maple syrup, a squeeze of lemon, and a touch of cinnamon before they're blanketed in an almond flour and sliced almond topping that bakes up irresistibly crunchy. The whole thing is naturally sweetened and grain-free, so it fits a paleo lifestyle without any awkward substitutions or hard-to-find ingredients. For anyone navigating tree nut concerns, it's worth noting that this recipe leans entirely on almonds ā no brazil nuts anywhere in the ingredient list, which makes it a clean, confident choice. Tapioca starch does the quiet work of thickening the berry juices into a glossy, jammy sauce that pools beautifully around each scoop. Letting it rest for ten minutes after baking is genuinely worth the patience ā the filling tightens up just enough to serve without turning into a puddle. Scoop it warm straight from the baking dish and don't skip a generous pour of coconut cream on top if you have it.
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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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