Pork Free Paleo Mixed Berry Crumble
Bubbling fruit, a golden nutty crust, and the warm scent of cinnamon coming out of the oven ā this berry crumble is the kind of dessert that disappears fast. A vibrant mix of blueberries, raspberries, and blackberries gets tossed with maple syrup, a squeeze of lemon, and arrowroot starch to create a jammy, glossy filling that sets up beautifully as it bakes. The topping comes together with almond flour, chopped pecans, coconut oil, and more maple syrup, clumping into a rustic, crumbly layer that turns deep golden brown in the oven. Every single ingredient here is naturally free of pork and pork-derived additives ā no gelatin, no lard, no hidden animal fats to second-guess. The whole thing is also grain-free and refined sugar-free, so it works for a wide range of eaters at the table without anyone feeling like they got the consolation dessert. Just give it a ten-minute rest after baking so the filling thickens up and every scoop holds together. Serve it warm on its own or with a dollop of coconut cream for something truly special.
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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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