Paraben Free Paleo Mixed Berry Almond Crumble
Juicy mixed berries bubbling beneath a golden, nutty crumble is one of those desserts that feels indulgent but is built entirely from clean, whole-food ingredients. The filling leans on maple syrup and a touch of tapioca starch to bring everything together into a glossy, jammy base, while fresh lemon juice and cinnamon keep the flavor bright and balanced. The crumble itself is made with almond flour and raw sliced almonds bound by coconut oil and maple syrup ā no grains, no refined sugars, and nothing that doesn't belong. For anyone navigating sensitivities to synthetic preservatives and additives, this kind of from-scratch baking is a genuine relief, since every single ingredient here is straightforward and recognizable. Parabens often sneak into processed foods through preservatives and cosmetic-adjacent additives, so knowing exactly what went into your dessert is half the battle. The whole thing bakes up in about 35 minutes and comes out of the oven smelling absolutely incredible ā that toasty almond top over bubbling berries is hard to resist. Let it rest just long enough to thicken, then scoop it warm straight from the dish.
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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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