Caffeine Free Paleo Mixed Berry Almond Crumble
Bubbling fruit, a golden almond crust, and the kind of warm cinnamon aroma that makes everyone wander into the kitchen ā this mixed berry crumble is pure comfort food done right. Five cups of blueberries, raspberries, blackberries, and strawberries get tossed with maple syrup, a squeeze of lemon, and a touch of tapioca starch that thickens the filling into something jammy and luscious as it bakes. The crumble on top is built from almond flour, raw sliced almonds, coconut oil, and maple syrup, so it bakes up deeply golden with a satisfying crunch in every bite. Everything here is naturally free of coffee, tea, chocolate, and any other stimulants ā no swaps needed, no label-reading required. It's a genuinely easy dessert that comes together in one baking dish and looks far more impressive than the effort involved. Let it rest for just ten minutes after it comes out of the oven and the filling sets into that perfect, spoonable consistency. Serve it warm straight from the dish and watch it disappear.
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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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