Barley Free Paleo Mixed Berry Crumble

Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this mixed berry version delivers all of that cozy, jammy satisfaction without a grain of barley or any other conventional grain in sight. The filling comes together with fresh or frozen blueberries, raspberries, and blackberries, brightened with lemon juice and maple syrup, then thickened naturally with arrowroot starch so it sets into a glossy, spoonable consistency. The topping is where things get really good — almond flour and roughly chopped pecans combine with coconut oil, maple syrup, cinnamon, and sea salt to form a crumble that bakes up deeply golden and genuinely crunchy. Traditional crumbles often rely on oats or flour blends that can be tricky territory for anyone avoiding barley-based ingredients, but every component here is straightforwardly grain-free and easy to verify. The hardest part is keeping an eye on the topping in those last few minutes, since almond flour browns fast and you want golden, not scorched. Let it rest just long enough for the filling to thicken up, then serve it warm — ideally with something cold and creamy on top to contrast all that heat.

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