Nitrate & Nitrite Free Paleo Mixed Berry Crumble
Warm, bubbling fruit and a golden, nutty topping — this mixed berry crumble is the kind of dessert that makes the whole kitchen smell incredible. The filling comes together with fresh or frozen blueberries, raspberries, and blackberries, sweetened with maple syrup and thickened naturally with arrowroot starch so you get that perfect jammy texture without any processed additives. The crumble itself is built on almond flour and roughly chopped raw pecans, bound with coconut oil and a touch more maple syrup — no refined sugars, no mystery ingredients, just wholesome pantry staples. Cinnamon and a pinch of sea salt round out the topping and give it that deep, toasty flavor once it comes out of the oven golden brown. Because every component here is a whole, unprocessed ingredient, you never have to second-guess what's in it — a real win when you're trying to avoid preservatives and additives that sneak into packaged desserts. Let it rest for a few minutes after baking so the filling tightens up, then serve it straight from the dish while it's still warm.
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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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