Low Iodine Paleo Mixed Berry Crumble
Few desserts hit the way a bubbling fruit crumble does, and this mixed berry version delivers all that warmth and comfort without a single ingredient that conflicts with a low-iodine approach. The filling leans on blueberries, raspberries, and blackberries — fresh or frozen both work — brightened with lemon juice and thickened naturally with arrowroot starch instead of cornstarch or any processed thickener. Maple syrup sweetens things gently throughout, tying the jammy fruit layer to the nutty, golden topping without any refined or iodized additives sneaking in. That topping is genuinely special: almond flour and roughly chopped raw pecans come together with coconut oil, cinnamon, and a pinch of fine sea salt into something that bakes up deeply golden and satisfyingly crunchy. Because every component here is whole-food and straightforward, you're not left second-guessing labels or hunting for specialty substitutes — just mix, layer, and bake. The hardest part is waiting the full ten minutes after it comes out of the oven so the filling can set into something scoopable rather than soupy. Serve it warm and watch it disappear.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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