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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. 

berry crumble in a white baking dish with a scoop on a white plate

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!

berry crumble in a white baking dish with a dollop of whipped cream on top

Why you’ll love this recipe

  • Easy to make
  • No added sugar
  • Satisfies your sweet tooth
berry crumble in a white baking dish

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
berry crumble in a white baking dish with a dollop of whipped cream on top

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. 

berry crisp topping in a mixing bowl

5 – Pour berries into baking dish. Scoop and spread the nut mixture on top of the berries. 

uncooked berry crumble in a baking dish

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!

berry crumble in a white baking dish

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

berry crumble in a white baking dish with a scoop on a white plate

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 teaspoon coconut oil, melted
  • 1 cup fresh strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 teaspoon ground cinnamon
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon 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 teaspoon ground cinnamon
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon 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. 

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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PBFit Soft Gluten-Free Cookies

I’d love to hear your thoughts. Comment below or tag me on Instagram. And don’t forget to Pin it for later!

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Emily Liao

Friday 12th of June 2020

This berry crumble was perfect! The texture was on point and the berries were so delicious. Will definitely be making again.

simplylowcal

Monday 15th of June 2020

That's great to hear, Emily. :)

Sandhya Ramakrishnan

Friday 12th of June 2020

Our backyard is overflowing with blackberries right now and I have abundance of strawberries as well. This is a great recipe to make and enjoy with a big scoop of ice cream.

simplylowcal

Monday 15th of June 2020

A big scoop of ice cream with this crumble would taste amazing! :)

Beth

Friday 12th of June 2020

This looks so delicious! I can't wait to make this! My daughter and I love crumbles. She'll be excited for this!

simplylowcal

Friday 12th of June 2020

Thanks, Beth! I hope you both enjoy. :)

Jeanne @ Cooksister

Friday 12th of June 2020

I make something very similar with plums and apples - great minds think alike 🤗 I love the variety of berries I yours, and the ratio of topping to filling. Thanks for sharing!

simplylowcal

Friday 12th of June 2020

Plums and apples sound great too! )

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