Breastfeeding Friendly Paleo Mixed Berry Crumble
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this dessert hits every comfort note while keeping things wholesome and nourishing. Mixed blueberries, raspberries, and blackberries bring a natural sweetness and a serious boost of antioxidants, which is exactly the kind of nutrient-dense ingredient worth leaning into when you're feeding yourself and a baby. The crumble topping comes together with almond flour, chopped pecans, coconut oil, and a touch of maple syrup, so every bite delivers healthy fats and real food energy with zero refined ingredients. Arrowroot starch thickens the berry filling beautifully without any cornstarch or additives, and the lemon juice brightens the whole thing up. It bakes until the topping is deep golden and the berries are bubbling through ā that visual cue alone makes it hard to wait the full ten minutes before digging in. Serve it warm on its own or with whatever topping you love, and feel genuinely good about every spoonful.
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Learn more āIngredients
6 servings
For the berry filling
- 5 cups mixed berries (fresh or frozen), such as blueberries, raspberries, and blackberries
- 2 tbsp maple syrup
- 1 tbsp arrowroot starch
- 1 tsp lemon juice
For the crumble topping
- 1 Ā½ cups almond flour
- Ā½ cup raw pecans, roughly chopped
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 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 berries, 2 tbsp maple syrup, arrowroot starch, and lemon juice. Stir until the berries are evenly coated and the starch is fully dissolved with no dry pockets. Pour the mixture into the prepared baking dish and spread into an even layer.
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