Shellfish Free Paleo Mixed Berry Almond Crumble
Juicy 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 a glossy, jammy base that thickens beautifully as it cools, while a bright hit of lemon juice keeps the sweetness from going overboard. The topping is built on almond flour and raw sliced almonds bound with coconut oil and maple syrup, so it bakes into something genuinely crunchy and satisfying ā no grains, no refined sugar, no butter required. Every ingredient here is naturally free from shellfish and the cross-contact concerns that can come with processed dessert mixes or store-bought crumble kits. It's the kind of dish that works just as well for a casual weeknight treat as it does for a dinner party, served warm straight from the baking dish. Let it rest those full ten minutes before you dig in ā the filling firms up just enough to scoop cleanly and makes every bite worth the wait.
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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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