Xanthan Gum Free Paleo Mixed Berry Crumble
Warm, bubbling fruit filling crowned with a golden, nutty crumble ā this dessert is pure comfort in a baking dish. The berry mixture leans on arrowroot starch as its thickener, which means no gums of any kind are needed to get that gorgeous, jammy consistency once it cools. Almond flour and roughly chopped pecans form the topping, delivering a satisfying crunch and a rich, toasty flavor that honestly rivals any traditional oat-based crumble. A drizzle of maple syrup ties everything together with just the right amount of natural sweetness, while a squeeze of lemon juice keeps the berries bright and lively. The whole thing bakes until the edges are visibly bubbling and the topping turns a deep, irresistible golden brown ā your kitchen is going to smell incredible. It works beautifully with fresh or frozen berries, so you can pull this together any time of year without a special grocery run. Let it rest for just ten minutes after baking and the filling sets up perfectly for scooping.
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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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