Fish Free Paleo Mixed Berry Crumble
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Five cups of mixed berries get 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, clumping into a rustic, crunchy layer that turns deep golden in the oven. Every single ingredient here is naturally free from seafood and fish ā no hidden sauces, no sneaky additives, just whole, clean pantry staples. The arrowroot starch does the heavy lifting as a thickener, so you get that perfect scoopable consistency without any grain-based fillers. Let it rest for a few minutes after baking and the filling sets up beautifully, making each spoonful a mix of tender fruit and crispy, caramelized topping. Serve it straight from the dish and watch it disappear.
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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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