Beef Free Paleo Mixed Berry Crumble

Juicy summer berries bubbling under a golden, nutty crust — this crumble is the kind of dessert that makes everyone at the table lean in for a closer look. The filling comes together with blueberries, raspberries, and blackberries tossed in maple syrup, a squeeze of lemon, and arrowroot starch, which thickens everything into a glossy, jammy base as it bakes. The topping swaps out traditional flour and butter for almond flour, chopped pecans, coconut oil, and a drizzle more maple syrup, giving you those satisfying crumbly clusters with a deep, toasty flavor. Every single ingredient here is naturally free from animal-based products you might otherwise worry about sneaking into a classic crumble recipe, so there's nothing to second-guess. The whole thing bakes at 350°F until the topping turns a rich amber and the filling is visibly bubbling at the edges — that bubble is your cue that the arrowroot has done its job. A ten-minute rest after it comes out of the oven lets the filling set just enough so you get clean, scoopable spoonfuls rather than a runny mess. Serve it warm on its own or with your favorite paleo-friendly topping, and don't be surprised when the dish is empty before you've had a second helping.

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