Pistachio Free Paleo Mixed Berry Crumble
Bubbling berry filling peeking through a golden, nutty crumble is one of those desserts that feels indulgent but is built entirely from wholesome, grain-free ingredients. The filling leans on maple syrup and a touch of lemon juice to let the natural sweetness of blueberries, raspberries, and blackberries shine, while arrowroot starch pulls everything together into a glossy, jammy sauce. The topping combines almond flour and chopped pecans with coconut oil and cinnamon, clumping into a rustic, crunchy crust that bakes to a deep golden brown. There's no wheat, no refined sugar, and absolutely no tree nuts beyond the almond flour and pecans — so anyone avoiding pistachios can dig in without a second thought. The hardest part is letting it rest those ten minutes before serving, because the smell alone is genuinely difficult to resist. Serve it warm straight from the baking dish, and it's the kind of crowd-pleaser 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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