Pescatarian Paleo Mixed Berry Almond Crumble

Bubbling berry filling beneath a golden, nutty crumble is one of those desserts that feels indulgent but is actually built from a pretty clean ingredient list. Five cups of mixed berries — blueberries, raspberries, blackberries, strawberries — get tossed with maple syrup, a squeeze of lemon, and just enough tapioca starch to pull the juices into a glossy, jammy sauce as they bake. The crumble on top is made entirely from almond flour, raw sliced almonds, coconut oil, and maple syrup, which means it bakes up beautifully crunchy without a single grain of refined flour or butter in sight. This is the kind of dessert that works just as well for a weeknight treat as it does for a dinner party, since it comes together in one bowl per component and bakes mostly hands-off. The tip about tenting with foil if the topping browns early is genuinely useful — it keeps that almond crust from going too dark while the filling gets a chance to fully bubble through. Letting it rest for ten minutes before serving isn't just a suggestion; the filling actually thickens as it cools and makes every scoop hold together. Warm from the dish, this is pure comfort.

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