Seed Oil Free Paleo Mixed Berry Almond Crumble

Bubbling fruit, a golden nutty crust, and the kind of cozy aroma that makes everyone wander into the kitchen — this mixed berry crumble delivers all of that without a drop of refined vegetable or seed oil anywhere in the recipe. Coconut oil stands in as the fat for both greasing the dish and binding the topping, keeping the whole thing clean and completely free of canola, sunflower, or any of the industrially processed oils that sneak into so many baked goods. The crumble itself is built on almond flour and raw sliced almonds, sweetened with maple syrup and warmed with cinnamon, so it bakes into a deeply golden, satisfyingly crunchy layer that holds its own against the jammy berry filling underneath. Tapioca starch does the quiet work of thickening those berries as they bubble, giving you a filling that's saucy but not soupy once it rests. A squeeze of lemon juice brightens everything and keeps the sweetness from feeling heavy. It's the kind of dessert that looks impressive straight from the baking dish but comes together with two bowls and a handful of pantry staples — no special equipment, no complicated steps.

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