Wheat Free Paleo Mixed Berry Crumble

Total time1 hr

Prep time15 min

Cook time35 min

5.0

(20)

Few desserts hit as hard as a bubbling fruit crumble fresh from the oven, and this mixed berry version delivers all of that comfort without a single grain of wheat in sight. The filling leans on blueberries, raspberries, and blackberries tossed with maple syrup, a squeeze of lemon, and arrowroot starch — which thickens everything into a glossy, jammy base that holds together beautifully after a short rest. The crumble topping swaps traditional flour for almond flour and roughly chopped pecans, giving you a golden, nutty crust with real texture and a slightly caramelized crunch. Coconut oil and maple syrup bind it all together, so the topping clumps and crisps in the oven just like the classic version you grew up eating. One thing to watch: almond flour browns faster than wheat-based toppings, so keep an eye on it during those final few minutes to nail that deep golden color without going too far. The result is a dessert that tastes indulgent and feels celebratory, whether you're serving it at a dinner party or just treating yourself on a weeknight. Scoop it warm with a generous spoonful of coconut cream and nobody will miss the old recipe.

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Ingredients

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 ½ cups almond flour
½ cup raw pecans, roughly chopped
3 tbsp coconut oil, melted
3 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp fine sea salt

Instructions

1
Preheat the oven to 350°F (175°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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