Nutmeg Free Paleo Mixed Berry Crumble
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this dessert is the kind of thing that makes your kitchen smell absolutely incredible. The berry base comes together with just maple syrup, a squeeze of lemon, and arrowroot starch to thicken everything into a jammy, glossy filling that holds its shape beautifully after a short rest. The topping leans on almond flour and roughly chopped pecans for that satisfying crunch, with coconut oil and cinnamon binding it all into rustic, golden clusters. Many classic crumble recipes lean heavily on warming spices like nutmeg, but this one keeps things clean and simple ā cinnamon is the only spice here, so you get cozy flavor without any of the usual suspects. Every ingredient is straightforward and easy to verify, which makes this a genuinely stress-free bake. It works just as well with frozen berries as fresh, so you can pull this off any time of year. Serve it warm straight from the dish and watch it disappear 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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