Turmeric 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 lemon juice to let the natural sweetness of blueberries, raspberries, blackberries, and strawberries shine, while tapioca starch pulls everything into a luscious, jammy sauce as it bakes. The crumble itself is built on almond flour and raw sliced almonds bound with coconut oil and maple syrup, so it bakes up beautifully crisp and deeply golden without a grain of conventional flour in sight. Many spice blends and packaged dessert mixes sneak in turmeric as a colorant or wellness add-in, but every ingredient here is straightforward and easy to verify — no hidden surprises. Cinnamon does all the warm, aromatic heavy lifting, pairing perfectly with the tart berry filling without any unwanted additions. Letting it rest for ten minutes after it comes out of the oven is worth the patience, because the filling thickens into something truly scoopable and satisfying. Serve it warm straight from the baking dish and watch it disappear fast.
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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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