Wheat Free Paleo Mixed Berry Almond Crumble

Bubbling berry filling peeking through a golden, nutty crust — this crumble is the kind of dessert that makes everyone hover near the oven. The topping is built entirely on almond flour and sliced almonds, so there's no wheat, no all-purpose flour, and no substitutions required — it's just the recipe working exactly as intended. Tapioca starch thickens the fruit filling naturally, giving you that jammy, glossy texture you'd expect from a classic crumble without any grain-based thickeners. Maple syrup and coconut oil bring the topping together into satisfying clumps that bake up deep golden brown and slightly crisp at the edges. Five cups of mixed berries — blueberries, raspberries, blackberries, strawberries, whatever you have — keep things bright and a little tart against the warm cinnamon running through both layers. A ten-minute rest after baking lets the filling thicken up just enough so every scoop holds together beautifully in the dish. It's the kind of effortless, crowd-pleasing bake you'll come back to all berry season long.

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