Mustard Free Paleo Mixed Berry Crumble

Few desserts hit quite like a bubbling fruit crumble fresh from the oven, and this mixed berry version delivers all that warmth and comfort without a single grain of conventional flour or refined sugar. The filling leans on blueberries, raspberries, and blackberries 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 is where things get really good — almond flour and roughly chopped pecans come together with coconut oil, maple syrup, cinnamon, and sea salt to form a crumble that bakes up golden, nutty, and just a little crispy at the edges. Every single ingredient here is naturally free from mustard and mustard derivatives, so there's no label-scanning or substitution stress involved. The whole thing bakes at 350°F until the filling is visibly bubbling and the topping turns a deep, toasty brown — just keep an eye on it in those last few minutes since almond flour moves fast. A short rest after it comes out of the oven lets the filling thicken up so you get clean, satisfying scoops rather than a runny mess. Serve it warm on its own or with your favorite dairy-free topping for a dessert that feels genuinely indulgent.

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