Sesame Free Paleo Mixed Berry Almond Crumble
Bubbling fruit, a golden crumble, and the warm scent of cinnamon filling your kitchen ā this dessert is pure comfort from start to finish. A generous mix of blueberries, raspberries, blackberries, and strawberries gets tossed with maple syrup, a squeeze of lemon, and a little tapioca starch that thickens everything into a jammy, glossy filling as it bakes. The topping comes together with almond flour, raw sliced almonds, coconut oil, and more maple syrup, clumping into a rustic, nutty crust that turns deep golden brown in the oven. Every single ingredient here is naturally free of sesame ā no tahini, no sesame oil, no hidden seeds lurking in a store-bought crumble mix ā so you can dig in without scanning labels twice. Letting it rest for ten minutes after baking is the hardest part, but it's worth it: the filling tightens up beautifully and scoops out in perfect, glossy spoonfuls. Serve it warm straight from the baking dish, and don't be surprised when everyone asks for seconds.
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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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