Mushroom Free Paleo Mixed Berry Crumble
Bubbling fruit, a golden nutty crust, and the warm scent of cinnamon coming out of the oven — this berry crumble is the kind of dessert that makes everyone crowd the kitchen. A jammy mix of blueberries, raspberries, and blackberries gets tossed with maple syrup, a squeeze of lemon, and arrowroot starch to create a filling that thickens beautifully as it bakes. The topping comes together with almond flour, chopped pecans, coconut oil, and a touch more maple syrup, clumping into a rustic, crunchy layer that turns deep golden in the oven. Every single ingredient here is naturally free from fungi and fungal derivatives — no hidden fillers, no questionable thickeners, just clean whole foods from start to finish. That matters more than people realize, since plenty of conventional crumble recipes sneak in ingredients processed on shared lines or use starches with murky sourcing. Arrowroot does the thickening work here without any of those concerns, and the result is a glossy, spoonable filling that sets up perfectly after a short rest. Serve it warm on its own or with your favorite dairy-free topping — it disappears fast either way.
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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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