Oats Free Paleo Mixed Berry Crumble
Bubbling berry filling, a golden nutty crust, and not a grain of oats in sight — this crumble delivers everything you love about a classic fruit dessert without the usual problem ingredients. The topping is built on almond flour and roughly chopped raw pecans, which toast up beautifully in the oven and give you that satisfying crunch most crumbles rely on rolled oats to achieve. Melted coconut oil and maple syrup bind it all together into clumpy, coarse clusters that bake to a deep golden brown. The berry filling — blueberries, raspberries, and blackberries tossed with arrowroot starch and a squeeze of lemon — thickens into a jammy, glossy base that bubbles up around the edges and makes the whole kitchen smell incredible. Letting it rest for ten minutes after baking is the move; the filling firms up just enough so every scoop holds its shape on the plate. Whether you're serving it warm with a dollop of coconut cream or eating it straight from the dish, this is the kind of dessert that disappears fast.
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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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