Pork Free Paleo Mixed Berry Almond Crumble
Juicy mixed berries bubbling beneath a golden, nutty crumble is one of those desserts that feels indulgent but comes together with surprisingly wholesome ingredients. The filling leans on maple syrup and a touch of tapioca starch to create that glossy, jammy texture without any refined sugar or cornstarch, while a squeeze of lemon juice keeps the fruit bright and vibrant. The crumble itself is built on almond flour and raw sliced almonds bound with coconut oil and maple syrup, so every bite has a satisfying crunch that rivals any butter-and-oat topping. Every single ingredient here is naturally free of pork and pork-derived additives — no gelatin, no lard, no hidden animal fats to second-guess. That makes this an easy win for anyone navigating dietary restrictions without wanting to sacrifice a proper crowd-pleasing dessert. Pull it out of the oven when the topping is deep golden and the filling is bubbling at the edges, let it rest just long enough to thicken up, and serve it warm straight from the dish.
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Learn more →Ingredients
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
- ¼ tsp ground cinnamon
For the crumble
- 2 cups almond flour
- ½ cup raw sliced almonds
- 3 tbsp maple syrup
- 3 tbsp coconut oil, melted
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°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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