Hazelnut Free Paleo Mixed Berry Crumble

Total time1 hr

Prep time15 min

Cook time35 min

5.0

(20)

Bubbling berry filling peeking through a golden, nutty crumble is one of those desserts that feels far more impressive than the effort it takes to pull together. The filling leans on blueberries, raspberries, and blackberries tossed with maple syrup, a squeeze of lemon, and arrowroot starch — which thickens everything into a glossy, jammy base as it bakes. The crumble topping is built from almond flour and roughly chopped pecans, bound with coconut oil and maple syrup, so it bakes up into satisfying, crunchy clusters without a trace of hazelnut anywhere in the mix. That matters more than it sounds, because plenty of store-bought crumbles and grain-free baking blends sneak hazelnut flour or hazelnut oil in for flavor — here, every ingredient is spelled out and easy to verify. The whole thing comes together in one baking dish, which means cleanup is minimal and the payoff is enormous. Let it rest for a full ten minutes after it comes out of the oven so the filling tightens up and you get clean, scoopable spoonfuls rather than a runny mess. Serve it warm and it tastes like something you'd find at a very good farm-to-table restaurant — except you made it yourself.

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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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