Peanut Free Paleo Mixed Berry Almond Crumble
Bubbling berry filling beneath a golden, nutty crumble is one of those desserts that feels both rustic and a little bit special. The fruit base leans on maple syrup, a squeeze of lemon, and a touch of cinnamon to let the natural sweetness of blueberries, raspberries, blackberries, and strawberries shine through, while tapioca starch pulls everything into a luscious, jammy consistency as it bakes. The crumble itself is built on almond flour and raw sliced almonds bound together with coconut oil and maple syrup ā no oats, no butter, no refined sugar, just ingredients that come together into a deeply satisfying, crunchy topping. For anyone navigating peanut concerns, this recipe is a genuinely safe choice since every component is straightforward and free from the cross-contamination risks that can come with conventional crumble mixes or store-bought desserts. The whole thing bakes in about half an hour and fills your kitchen with a warm, spiced aroma that is honestly hard to beat. Let it rest for just ten minutes after it comes out of the oven and the filling sets into something scoopable and rich ā perfect straight from the baking 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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