Ingredients
4 cups mixed berries (fresh or frozen), such as blueberries, raspberries, and strawberries
2 tablespoons maple syrup or honey
1 tablespoon cornstarch or arrowroot
1 teaspoon vanilla extract
1 tablespoon lemon juice
¾ cup almond flour
½ cup certified gluten-free rolled oats (or extra almond flour if you avoid oats)
¼ cup chopped nuts (almonds, pecans, or walnuts)
¼ cup coconut sugar or brown sugar
¼ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ cup melted butter or coconut oil
Instructions
1. Heat oven to 350°F (175°C) and lightly grease an 8-inch square baking dish.
2. In a bowl, stir berries, maple syrup or honey, cornstarch, vanilla, and lemon juice until coated, then spread the filling in the dish.
3. In another bowl, combine almond flour, gluten-free oats, nuts, coconut sugar, salt, and cinnamon.
4. Pour in melted butter or coconut oil and stir until crumbles form.
5. Sprinkle the topping evenly over the berry mixture.
6. Bake 30–35 minutes until the top looks golden and the berry juices bubble at the edges.
7. Cool at least 10 minutes so the juices thicken, then serve warm with ice cream or whipped coconut cream.
Notes
Swap the mixed berries for sliced apples or peaches for a seasonal twist.
Use extra almond flour instead of oats if you avoid oats completely.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently in the oven to keep the topping crisp.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free