Honey Free Paleo Mixed Berry Almond Crumble
Bubbling fruit, a golden nutty crust, and the warm scent of cinnamon coming out of the oven ā this berry crumble is the kind of dessert that makes people hover near the kitchen. Five cups of mixed berries get tossed with maple syrup, a squeeze of lemon, and a touch of tapioca starch, which thickens the filling into a jammy, glossy base as it bakes. The crumble on top is built from almond flour, sliced almonds, coconut oil, and more maple syrup, so every bite has that satisfying crunch without a drop of refined sugar or bee-derived sweetener in sight. Maple syrup does all the heavy lifting here, keeping the sweetness natural and completely plant-based from filling to topping. The whole thing bakes until deeply golden and bubbling at the edges, then rests just long enough for the filling to set into something scoopable and luscious. It's the kind of crowd-pleasing dessert that works equally well for a weeknight treat or a dinner party finish ā no one will miss what isn't in 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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