Turmeric Free Paleo Mixed Berry Crumble

Few desserts hit the way a bubbling fruit crumble does straight from the oven, and this mixed berry version is genuinely hard to resist. The filling leans on blueberries, raspberries, and blackberries tossed with maple syrup, a squeeze of lemon, and arrowroot starch to pull everything into a glossy, jammy base that sets up beautifully as it cools. The topping is where things get really good — almond flour and roughly chopped pecans come together with coconut oil, maple syrup, cinnamon, and a pinch of sea salt into a crumble that bakes up deep golden and almost nutty-caramel in flavor. Because every ingredient here is straightforward and whole-food based, there's no need to scan labels for hidden spices or additives that might sneak in unwanted. Arrowroot starch does the thickening work cleanly, so the filling holds its shape when you scoop it without turning gluey or starchy-tasting. The one thing to watch is the last few minutes in the oven — almond flour browns faster than traditional oat toppings, so keep an eye on it and pull it when the edges are bubbling and the surface is a rich, toasty brown. Let it rest for ten minutes and the filling firms up just enough to serve in proper scoops, ideally with something cold melting on top.

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