Healthy very berry crumble is the perfect way to use fresh summer berries. Paleo, gluten-free, grain-free, and refined sugar-free.
Summer and berries go hand in hand. This time of year, berries are plentiful and delicious. If you find yourself with lots of fresh berries and are looking for a fun way to use them, this healthy very berry crumble is it. It’s also free of dairy, grains, gluten and refined sugar. It is fabulous paired with vanilla ice cream too!
What are the benefits of eating berries?
Berries are some of the healthiest fruits you can eat because they are loaded with antioxidants. They are also rich in several vitamins and minerals, especially vitamin C and manganese. Plus, they are delicious whether you eat them alone or in baked goods!
Why you’ll love this recipe
- Easy to make
- No added sugar
- Satisfies your sweet tooth
What you’ll need to make this recipe.
- Coconut oil
- Lemon juice
- Arrowroot starch
- Sliced almonds
- Almond flour
- Coconut flakes
- Pure maple syrup
- Vanilla extract
- Sea salt
- Baking soda
How to make this recipe
1 – Preheat oven to 350 degrees. Spread coconut oil around the inside of a baking dish. Set aside. You will need a 9″-inch round dish, approximately.
2 – Chop strawberries and raspberries, then add all berries to a mixing bowl. Add cinnamon, fresh lemon juice and arrowroot starch to bowl of berries and mix together.
3 – Pulse nuts until smaller pieces form. Add to a mixing bowl.
4 – Add the almond flour, cinnamon, coconut flakes, maple syrup, vanilla, salt and baking soda to the nuts and mix together.
5 – Pour berries into baking dish. Scoop and spread the nut mixture on top of the berries.
6 – Bake for 35-45 minutes, until top of crumble is a golden brown. Let cool, and enjoy!
Pair with vanilla ice cream for an extra special treat!
How do I store my leftover crumble?
Cover the leftover crumble with plastic wrap, or transfer to an airtight container. Place in the refrigerator for 3-5 days.
Can I freeze my leftover crumble?
Yes, transfer the crumble to a freezer safe container. Properly stored it will last for about 3 to 4 months in the freezer.
Calories per serving (1/8th of the crumble): 181
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Healthy Very Berry Crumble
- 1 tsp coconut oil, melted
- 1 cup fresh strawberries
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 1 tsp ground cinnamon
- 1 tbsp fresh lemon juice
- 1 tbsp arrowroot starch
- 1/3 cup sliced almonds
- 1/3 cup pecans
- 1/3 cup walnuts
- 1/3 cup almond flour
- 1/3 cup coconut flakes
- 1/2 tsp ground cinnamon
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 1/8 tsp baking soda
- Preheat oven to 350°. Spread coconut oil around the inside of a round baking dish. Set aside.
- Chop strawberries and raspberries, then add all berries to a mixing bowl.
- Add cinnamon, fresh lemon juice and arrowroot starch to bowl of berries and mix together. Pour berries into baking dish.
- Pulse nuts until smaller pieces form. Add to a mixing bowl.
- Add almond flour, cinnamon, coconut flakes, maple syrup, vanilla, salt and baking soda to the nuts and mix together. Scoop and spread the nut mixture on top of the berries.
- Bake for 35-45 minutes, until top of crumble is a golden brown.
- You will need a 9"-inch round dish, approximately.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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