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Berry Crumble (AIP, Paleo)

Author: Michele
Servings: 4 servings
Sweet crumbles of ooey gooey deliciousness await you in this easy Paleo & AIP friendly berry crumble recipe. Have for breakfast or dessert – you choose!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins


For the filling:

  • 2 cups frozen mixed Berries
  • 1 tbsp Lemon Juice
  • 1.5 tsp Arrowroot Powder (see notes for substitutions)
  • 1 tsp Vanilla Powder or Vanilla Extract (optional)

For the topping:

  • 1 cup Cassava Flour
  • 1/4 cup Coconut or Maple Sugar
  • pinch Sea Salt
  • 1 tsp Cinnamon
  • 1/3 cup Coconut Oil (melted (or Palm Shortening, Lard, or Avocado Oil))


  • Preheat the oven to 350 F.
  • In a 8×8 inch square baking dish or similar size, add the ingredients for the filling and stir a bit to coat. Set aside.
  • Mix the ingredients for the topping in a large mixing bowl until it starts to resemble coarse breadcrumbs. With your hands, spread the topping over the filling evenly.
  • Bake in the oven for 30 minutes or until the topping is lightly browned and the filling is gooey and warm inside.


Substitutions: This crumble works great with diced apples and/or pears and raisins instead of the berries. It also works great with sliced or diced peaches – you may also want to toss in a 1/2 tsp of dried ginger then too!
Substitutions: Don't have arrowroot powder? Tapioca starch works as well, or you could use a bit of cassava flour too, or omit completely. It's just to thicken the berry “juice” as it heats.
Make ahead: Make this crumble and keep in the fridge up to 5 days. Reheat before serving if desired.
Course: Breakfast, Dessert
Cuisine: American
Diet Gluten Free
Keyword: AIP, Autoimmune Paleo, dairy free, gluten free, nut free, Paleo, Vegan, vegetarian
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !