Pregnancy Friendly Paleo Mixed Berry Crumble
Bubbling fruit filling beneath a golden, nutty crust is one of those desserts that feels indulgent but is actually built on wholesome, real-food ingredients. The berry mixture — blueberries, raspberries, and blackberries — is naturally rich in antioxidants and vitamin C, making every spoonful feel as nourishing as it is delicious. Arrowroot starch thickens the filling beautifully without any refined additives, and maple syrup keeps the sweetness gentle and unprocessed throughout. The crumble topping leans on almond flour and raw pecans for satisfying texture and healthy fats, bound together with coconut oil and a whisper of cinnamon. It's the kind of dessert you can feel genuinely good about eating during a season when what goes into your body really matters. Fresh or frozen berries both work here, so you can make it any time of year without compromising on flavor or quality. Let it rest just long enough for the filling to set, then dig in warm — it's absolutely worth the wait.
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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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