Yeast Free Paleo Mixed Berry Almond Crumble

Bubbling fruit, a golden nutty crust, and the kind of cozy aroma that makes everyone wander into the kitchen — this mixed berry crumble delivers all of that without a single grain of wheat or leavening agent in sight. Skipping yeast is effortless here because the topping gets its irresistible texture from almond flour and raw sliced almonds bound together with melted coconut oil and maple syrup, no rising or proofing required. The berry filling — blueberries, raspberries, blackberries, and strawberries tossed with a touch of tapioca starch, lemon juice, and cinnamon — thickens naturally in the oven into a jammy, glossy pool that bubbles up around the edges in the most satisfying way. Maple syrup does double duty, sweetening both the filling and the crumble topping with a gentle, caramel-like depth that pairs beautifully with the tartness of the berries. The whole thing bakes at 350°F until the topping turns deep golden brown, and that short rest after baking is worth every impatient minute — the filling sets up just enough to scoop cleanly into bowls. It works equally well with fresh summer berries or a bag pulled straight from the freezer, making it a genuinely year-round dessert. Serve it warm from the baking dish and watch it disappear.

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