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 blueberries, raspberries, blackberries, and strawberries tossed with maple syrup, a squeeze of lemon, and a touch of cinnamon — bright, jammy, and deeply satisfying. Instead of a traditional oat-and-flour topping, the crumble is built entirely from almond flour and sliced almonds bound with coconut oil and maple syrup, which means there's no grain of any kind hiding in the mix. That makes this a genuinely safe choice for anyone navigating grain sensitivities, since every component is straightforward and easy to verify. The topping bakes up deep golden brown while the berry filling thickens and bubbles up around the edges — visually stunning and absolutely worth the wait. Letting it rest for ten minutes before serving is the hardest part, but it gives the filling time to set into that perfect scoopable consistency. Serve it warm straight from the baking dish and don't be surprised when everyone asks for seconds.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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