Gluten-Free Berry Crumble

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Gluten-free berry crumble is the perfect way to use fresh summer berries. It’s also Paleo, 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 gluten-free berry crumble is it.

It’s also free of dairy, grains 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

Ingredients

What you’ll need to make this recipe.

• Coconut oil
• Strawberries
• Blueberries
• Raspberries
• Cinnamon
• Lemon juice
• Arrowroot starch
• Sliced almonds
• Pecans
• Walnuts
• 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

Yield: 8 Servings

Gluten-Free Berry Crumble

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Gluten-free berry crumble is the perfect way to use fresh summer berries. It's also Paleo, grain-free, and refined sugar-free.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

For Filling

• 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

For Crust

• 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

Instructions

1. Preheat oven to 350°. Spread coconut oil around the inside of a round baking dish. Set aside.

For Filling

1. Chop strawberries and raspberries, then add all berries to a mixing bowl.
2. Add cinnamon, fresh lemon juice and arrowroot starch to bowl of berries and mix together. Pour berries into baking dish. 

For Crust

1. Pulse nuts until smaller pieces form. Add to a mixing bowl.
2. 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. 
3. Bake for 35-45 minutes, until top of crumble is a golden brown. 

Notes

• You will need a 9"-inch round dish, approximately. 

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  Gorilla Grip Original Oversized Cutting Board, 3 Piece, BPA Free, Dishwasher Safe, Juice Grooves, Larger Thicker Boards, Easy Grip Handle, Non Porous, Extra Large, Kitchen, Set of 3, Black
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  New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
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  GreenLife Bakeware Healthy Ceramic Nonstick, Round Cake Pan, 9", Turquoise

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 181Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 185mgCarbohydrates: 14gFiber: 4gSugar: 10gProtein: 3g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

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Enjoy!