Walnut Free Paleo Mixed Berry Almond Crumble
Bubbling berry filling beneath a golden, crunchy topping ā this crumble is the kind of dessert that makes the whole kitchen smell incredible while it bakes. Five cups of mixed berries get tossed with maple syrup, a squeeze of lemon, and a touch of cinnamon before going into the dish, so every bite is jammy, bright, and just the right amount of sweet. The crumble itself is built on almond flour and sliced almonds, bound together with coconut oil and maple syrup into those satisfying, clumpy clusters that crisp up beautifully in the oven. Because the topping relies entirely on almonds rather than a mix of tree nuts, anyone avoiding walnuts can dig in without a second thought ā no label-scanning required. Tapioca starch quietly thickens the filling as it cools, giving you that luscious, spoonable texture without any grain-based thickeners. It comes together in one baking dish with minimal prep, and serving it warm straight from the oven is genuinely hard to beat.
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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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