Ingredients
Berry Mixture
- 3 cups (fresh or frozen) Berries
- 0.25 cup Pure Cane Sugar
- 3 Tablespoons Tapioca Flour (Starch)
Crumble
- 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
Directions
This gluten free 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 gluten free berry 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!
I love berries as I always have them on hand, fresh or frozen.
Berries are loaded with antioxidants and high in fiber.
They may help improve blood sugar, help fight inflammation, may help lower cholesterol levels and are good for your skin!
Want more berry recipes?
Mixed Berry Muffins
Creamy Berry Popsicles
Berry Loaf Cake
Peanut Butter & Jelly Oat Bars
Steps
1 Done | Quick Prep WorkPreheat 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. |
2 Done | Mix The BerriesAdd the berries to a bowl and sprinkle with 1/4 cup of sugar and 3 Tablespoons of tapioca flour (starch) then toss to coat. Set aside. |
3 Done | Ground The OatsAdd 2 cups of old fashioned rolled oats to your food processor and blitz on low until it resembles a flour-like texture. This should take about 30-40 seconds. |
4 Done | Make The CrumbleTo the food processor with the oat flour, add 1 cup of almond flour, 1/4 cup of light brown sugar, 1/2 cup of regular sugar, 8 Tablespoons of cold (vegan or regular) butter (cut into 16 smaller cubes), and 1/4 teaspoon of salt. Pulse to combine until it resembles a wet sand-like texture. |
5 Done | Build The Berry CrumbleUse two cups of the crumble mixture and press it into an even layer on the bottom of your prepared baking pan. Top with the berry mixture, spreading it into one even layer. Crumble the rest of the crumble mixture on top. Allow some of the berries to peak through. |
6 Done | BakeBake the crumble in your preheated 350°F for 45-50 minutes. |
7 Done | Allow To Cool & ServeAllow the crumble to cool in the baking pan until it is cool to the touch. Slice and serve! Store any leftovers in an air-tight container on your kitchen counter or in the refrigerator for up to 4 days. |
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This was the perfect way to use some frozen berries I had in my freezer. Putting the crumble on both the top and the bottom was such a great idea too and I loved the extra texture it gave to the dessert. So yummy!