Few desserts hit as hard as a bubbling fruit crumble pulled fresh from the oven, and this mixed berry version absolutely delivers on that promise. The filling comes together with blueberries, raspberries, and blackberries tossed in maple syrup, a squeeze of lemon, and arrowroot starch — which thickens everything into a glossy, jammy base as it bakes. The topping is where things get really good: almond flour and roughly chopped pecans combine with coconut oil, maple syrup, cinnamon, and a pinch of sea salt to form a crumble that bakes up deep golden and irresistibly crunchy. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works as written. Almond flour can brown fast, so keeping an eye on the topping in those final minutes is the one small trick to nailing it. Let it rest for ten minutes after baking and the filling thickens into something scoopable and rich rather than soupy. Serve it warm on its own or with a dollop of coconut cream for a dessert that feels genuinely indulgent.
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Preheat the oven to 350°F (175°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
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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