- 3 cups (fresh or frozen) Berries
- 0.25 cup Pure Cane Sugar
- 3 Tablespoons Tapioca Flour (Starch)
- 2 cups Old Fashioned Rolled Oats
- 1 cup Almond Flour
- 0.25 cup Light Brown Sugar
- 0.5 cup Pure Cane Sugar
- 8 Tablespoons (cold) Vegan Butter
- 0.25 teaspoon Sea Salt
Berry crumble with a gluten free and vegan crumble on both the bottom and the top!
This berry crumble is my ideal coffee or tea cake. It’s a healthier dessert that is perfect for the afternoon sweet treat.
I don’t like to scoop my crumble that then falls apart on the plate. That’s why I add some of the crumble to the bottom as a base layer.
After the baked crumble has cooled, you can easily cut it into squares and lift it out and onto your plate.
Traditionally, crumbles are served with ice cream but this crumble is sweet enough that you do not need to add anything else!
Enjoy it with your favorite cup of tea, cappuccino or iced coffee!
You can make this crumble with fresh or frozen berries. Using a frozen berry medley is more budget friendly.
Other fruits that would work well are stone-fruits like peaches, apricot and plums.
Also, rhubarb, if you can get your hands on some!
Want more berry recipes?
Quick Prep Work
Preheat your oven to 350°F.
Line your baking pan with parchment paper. Leave some overhang for easy removal.
I recommend using an 8x8 or 9x9 baking pan. The smaller the pan, the ticker the layers.
If you are using fresh berries, wash and dry them. Discard any stems.
Cut any larger berry pieces in half so they are all similar in size.
As they bake, moisture is released and the berries shrink in size so no need to chop them all.
Mix The Berries
Ground The Oats
Make The Crumble
Build The Berry Crumble
Allow To Cool & Serve