Capsaicin Free Paleo Mixed Berry Almond Crumble
Juicy blueberries, raspberries, blackberries, and strawberries bubble up beneath a golden, nutty crumble that smells absolutely incredible straight from the oven. The topping comes together with almond flour, sliced almonds, coconut oil, and maple syrup ā no grains, no refined sugar, just wholesome ingredients that crisp up beautifully. A touch of tapioca starch thickens the berry filling as it bakes, so every spoonful holds together in that perfect jammy-but-not-soupy way. Warm cinnamon runs through both the filling and the crumble, adding depth without any heat or spice that could cause problems for those avoiding capsaicin. The entire ingredient list is naturally free of peppers, chiles, and any sneaky spice blends that often hide irritating compounds ā what you see is genuinely what you get. Let it rest for ten minutes after pulling it from the oven and the filling tightens into something truly scoopable. It's the kind of dessert that works just as well on a weeknight as it does at a dinner party.
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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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