Dairy Free Paleo Mixed Berry Crumble
Warm, bubbling fruit filling crowned with a golden, nutty topping — this berry crumble delivers everything you want from a classic dessert without a drop of butter or cream in sight. Five cups of mixed blueberries, raspberries, and blackberries get tossed with maple syrup, a squeeze of lemon juice, and arrowroot starch, which thickens the juices into a glossy, jammy sauce as it bakes. The crumble itself is built on almond flour and roughly chopped pecans, bound together with melted coconut oil and more maple syrup, so it bakes up irresistibly crunchy and deeply caramelized. That combination means the whole dish is naturally free of dairy without any substitutions or workarounds — just real, whole ingredients doing exactly what they're supposed to do. The trickiest part is watching the topping in those last few minutes, since almond flour browns faster than traditional oat-and-butter crumbles, but the payoff is a topping with serious depth of flavor. Letting it rest for ten minutes before serving is worth the patience — the filling tightens up beautifully and scoops cleanly into bowls. Serve it as-is or with your favorite dairy-free ice cream for a dessert that genuinely feels like a treat.
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Learn more →Ingredients
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 ½ cups almond flour
- ½ cup raw pecans, roughly chopped
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Preheat the oven to 350°F (175°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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