Lupin Free Paleo Mixed Berry Almond Crumble

Bubbling fruit, a golden nutty crust, and the kind of warm cinnamon aroma that makes everyone wander into the kitchen — this berry crumble delivers all of that without a single grain or legume in sight. The filling leans on five cups of mixed berries tossed with maple syrup, tapioca starch, lemon juice, and cinnamon, which together create a jammy, glossy base that thickens beautifully as it cools. The topping is built from almond flour and raw sliced almonds bound with coconut oil and maple syrup, so it bakes into something genuinely crunchy and deeply golden rather than the pale, soft crumble you sometimes get with grain-free swaps. Lupin flour has quietly crept into a surprising number of gluten-free and paleo baking blends, so making this from scratch with clearly labeled almond flour is the safest and most satisfying route. Every ingredient here is straightforward and easy to verify, which means you can focus on the fun part — watching that filling bubble up around the edges at the 30-minute mark. Let it rest just long enough for the juices to set, then scoop it straight from the baking dish while it's still warm.

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