Paleo Mixed Berry Crumble

Total time1 hr

Prep time15 min

Cook time35 min

5.0

(20)

Warm, bubbling fruit filling topped with a golden, nutty crumble — this dessert is the kind of thing that makes a kitchen smell absolutely incredible. Five cups of mixed blueberries, raspberries, and blackberries get tossed with maple syrup, a squeeze of lemon, and arrowroot starch, which thickens the juices into a glossy, jammy sauce without any refined starches or grains. The crumble topping leans on almond flour and roughly chopped pecans bound together with melted coconut oil and more maple syrup, so it bakes up crunchy, caramelized, and deeply satisfying. Every single ingredient here is whole-food and grain-free, which means you get a proper dessert experience without any of the usual compromises. It serves six, making it a genuinely easy option for a dinner party or a weekend treat you can share. Let it rest for ten minutes after it comes out of the oven — the filling tightens up beautifully and the first scoop holds together perfectly.

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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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