Carrageenan Free Paleo Mixed Berry Almond Crumble

Warm, bubbling berry filling topped with a golden, nutty crumble — 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 being blanketed in an almond flour and sliced almond topping that bakes up beautifully crisp. Carrageenan is a thickener and stabilizer that sneaks into a surprising number of packaged desserts and dairy-adjacent products, but this recipe sidesteps all of that entirely — tapioca starch does the thickening work here, and every single ingredient is clean and straightforward. Coconut oil binds the crumble into satisfying golden clusters, and the maple syrup adds just enough sweetness without anything processed or hidden. The filling thickens naturally as it cools, so that ten-minute rest before serving is genuinely worth the wait. It works just as well with frozen berries as fresh, which means you can pull this together any time of year without a trip to the farmers market.

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