Vegan Paleo Mixed Berry Crumble

Bubbling fruit, a golden nutty crust, and the kind of warm cinnamon aroma that makes everyone wander into the kitchen — this berry crumble delivers all of that without a single animal product in sight. The filling leans on fresh or frozen blueberries, raspberries, and blackberries sweetened with maple syrup and brightened with a squeeze of lemon juice, while arrowroot starch does the quiet work of pulling it all into a glossy, jammy base. The topping is where things get really good: almond flour and roughly chopped pecans come together with coconut oil, maple syrup, cinnamon, and sea salt into a crumble that bakes up deeply golden and satisfyingly crunchy. Because every ingredient here is naturally plant-based, there's no need to swap out butter or eggs — the coconut oil and nut-based flour do exactly what you need them to do. One thing worth knowing: almond flour browns faster than traditional flour, so keep an eye on the topping in those final minutes to nail that perfect color. Let it rest for ten minutes after it comes out of the oven and the filling will thicken into something scoopable and rich rather than soupy. Serve it warm and don't be surprised when the dish is empty before you've found the serving spoon.

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