Citric Acid Free Paleo Mixed Berry Crumble

Few desserts hit the way a bubbling fruit crumble does straight out of the oven, and this mixed berry version is genuinely hard to resist. The filling leans on blueberries, raspberries, and blackberries tossed with maple syrup and arrowroot starch, which thickens everything into a jammy, glossy base as it bakes. The crumble topping is built from almond flour, chopped pecans, coconut oil, and a touch of cinnamon — it bakes up golden and nutty with just the right amount of crunch against the soft fruit underneath. For anyone avoiding citric acid, packaged desserts and even some frozen fruit products can be a minefield of hidden additives, so making this from scratch with whole, simple ingredients puts you fully in control. The one ingredient worth a careful look is the lemon juice — it's a small amount used to brighten the filling, so swap it out or simply omit it if you need to keep this completely citric acid free. Let it rest for a few minutes after it comes out of the oven and the filling will settle into something thick, scoopable, and deeply satisfying. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels indulgent without any of the usual ingredient stress.

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