Citric Acid Free Paleo Mixed Berry Almond Crumble

Warm, bubbling fruit filling crowned with a golden, nutty crumble — this dessert hits every note you want from a baked fruit dish without leaning on any of the processed additives that make so many packaged sweets off-limits. The filling leans on ripe mixed berries, a touch of maple syrup, and tapioca starch to create that jammy, thick texture as it cools, while a single teaspoon of fresh lemon juice adds just enough brightness to balance the sweetness. For anyone navigating citric acid sensitivities, that small swap from bottled lemon juice — which often contains added citric acid as a preservative — to fresh-squeezed is exactly the kind of detail that makes this recipe genuinely safe rather than just close. The crumble itself is built on almond flour and raw sliced almonds bound together with coconut oil and maple syrup, so it bakes into something deeply satisfying and crunchy without a grain or refined sugar in sight. Everything comes together in one baking dish, which means cleanup is minimal and the whole kitchen smells incredible for the better part of an hour. Let it rest for ten minutes after it comes out of the oven and the filling sets into something almost spoonable — perfect served warm straight from the dish.

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