Seed Oil Free Paleo Mixed Berry Crumble
Warm, bubbling fruit filling topped with a golden, nutty crumble ā this dessert is pure comfort in a baking dish. The entire recipe is built around coconut oil instead of butter or any refined vegetable oil, so every bite stays completely free of industrial seed oils without sacrificing that rich, satisfying texture you want in a crumble. Almond flour and roughly chopped pecans give the topping a hearty, slightly rustic bite that holds up beautifully over the jammy berry filling below. Arrowroot starch does the quiet work of thickening the fruit as it bakes, so the filling sets into something luscious rather than watery. A touch of maple syrup and cinnamon tie everything together with warm, natural sweetness that feels indulgent but comes entirely from whole-food ingredients. Let it rest for a few minutes after it comes out of the oven ā the filling tightens up and the topping stays crisp, making every scoop look and taste like it came from a serious kitchen.
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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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