Low Iodine Paleo Mixed Berry Almond Crumble
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Five cups of mixed berries get tossed with maple syrup, a squeeze of lemon, and a touch of cinnamon before going into the oven, so every bite is bright, jammy, and just sweet enough. The crumble itself is built on almond flour and raw sliced almonds bound together with coconut oil and maple syrup, which means it bakes up beautifully crisp without relying on any dairy, grains, or iodine-heavy additives. For anyone navigating a low-iodine protocol, desserts can feel like a minefield of hidden dairy and iodized salt ā this recipe sidesteps all of that, using fine sea salt and whole, unprocessed ingredients throughout. Tapioca starch thickens the filling naturally as it cools, so you get that gorgeous, spoonable texture without any cornstarch or mystery thickeners. It comes together in one baking dish with minimal prep, and the hardest part is genuinely waiting the ten minutes before you dig in.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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