Cashew Free Paleo Mixed Berry Crumble

Few desserts hit quite like a bubbling fruit crumble pulled straight from the oven, and this mixed berry version is the kind of thing that makes people ask for the recipe before they've even finished their bowl. The filling leans on blueberries, raspberries, and blackberries tossed with maple syrup, a squeeze of lemon juice, and arrowroot starch, which thickens everything into a glossy, jammy base as it bakes. The topping comes together with almond flour, roughly chopped pecans, coconut oil, and a touch of cinnamon — no grains, no refined sugar, and absolutely no cashews anywhere in the mix. That matters more than it sounds, because plenty of store-bought crumbles and grain-free baking blends sneak cashew pieces or cashew-based flours into the mix without much fanfare. Here, every ingredient is straightforward and easy to verify. The almond flour gives the crumble a tender, slightly nutty bite while the pecans add real crunch, and the whole thing bakes to a deep golden brown in about half an hour. Let it rest just long enough for the filling to set, then serve it warm — ideally with something cold melting on top.

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