Honey Free Paleo Mixed Berry Crumble
Bubbling fruit, a golden nutty crust, and the warm scent of cinnamon coming out of the oven ā this berry crumble delivers everything a great dessert should. The filling leans on fresh or frozen blueberries, raspberries, and blackberries, brightened with lemon juice and thickened with arrowroot starch so you get that gorgeous jammy texture without any refined ingredients. Maple syrup does all the sweetening here, both in the fruit layer and the crumble topping, making this a genuinely honey-free treat that doesn't feel like a compromise. The topping itself is a satisfying mix of almond flour, roughly chopped pecans, coconut oil, and cinnamon ā it bakes up crunchy, crumbly, and deeply golden in a way that rivals any traditional oat-based version. One thing to watch: almond flour browns faster than conventional flour, so keep an eye on the dish during those last few minutes in the oven. Let it rest for ten minutes after baking and the filling will thicken into something scoopable and rich rather than soupy. Serve it warm and it's the kind of dessert that disappears fast.
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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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