Rice Free Paleo Mixed Berry Crumble

Bubbling fruit, a golden nutty crust, and the warm scent of cinnamon coming out of the oven — this berry crumble is the kind of dessert that makes everyone crowd the kitchen. The filling leans on a generous mix of blueberries, raspberries, and blackberries, brightened with lemon juice and just enough maple syrup to let the fruit shine without drowning it in sweetness. Arrowroot starch does the quiet work of thickening everything into a jammy, spoonable filling that holds together beautifully once it rests. The topping skips oats and grains entirely, relying instead on almond flour and roughly chopped pecans for that satisfying crunch — which also makes it a natural fit for anyone avoiding rice and rice-based fillers that sneak into so many packaged crumble mixes. Coconut oil binds it all into clumps that bake up deep golden brown and slightly crisp on top. Just keep an eye on it in those last few minutes, since almond flour toasts faster than traditional flour and you want golden, not burnt. Let it rest for ten minutes after it comes out and the filling will thicken into something truly irresistible.

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