Paleo Berry Crumble: Summer’s Must-Try Dessert Recipe

Filling

• ▢ 3.5 cups fresh organic berries
• ▢ 3 tbsp maple syrup
• ▢ 1 tsp vanilla extract
• ▢ 1/2 lemon, squeezed
• ▢ 3 tbsp arrowroot starch
• ▢ 1/2 tsp cinnamon

Crumble

• ▢ 1/4 cup pumpkin seeds
• ▢ 1/3 cup walnuts
• ▢ 1/3 cup pecans
• ▢ 1/3 cup almond flour
• ▢ 3 tbsp ground flaxseed
• ▢ 2-3 tbsp coconut flakes
• ▢ 1/4 cup melted coconut oil
• ▢ 2 tbsp arrowroot starch
• ▢ 2 tbsp maple syrup
• ▢ 1 tsp vanilla extract
• ▢ 1 tsp cinnamon
• ▢ pinch sea salt

• Preheat the oven to 350°F (175°C).
• Grease an 8- or 9-inch cast iron skillet or baking dish with a thin layer of coconut oil.
• In a large bowl, combine the filling ingredients: berries, maple syrup, vanilla, lemon juice, arrowroot starch, and cinnamon. Toss gently to coat and pour the mixture into the prepared skillet, spreading it evenly.
• Make the crumble topping using a food processor or blender. Pulse the pumpkin seeds, walnuts, and pecans until they are broken into smaller pieces. If you prefer, roughly chop them by hand for a slightly chunkier texture.
• Add the almond flour, ground flaxseed, coconut flakes, melted coconut oil, arrowroot starch, maple syrup, vanilla, cinnamon, and a pinch of sea salt. Pulse several more times until the mixture resembles coarse crumbs. Sprinkle the crumble evenly over the berries.
• Bake for about 40 to 45 minutes, until the berries are bubbling and the topping is golden.
• Allow the crumble to cool for about 5 minutes before serving. Top with vanilla bean ice cream or your favorite dairy-free alternative, if desired.