There is a new dessert in town and its name is Grain-Free Crumble! We believe that desserts should be made with naturally sweet ingredients and no refined sugars. Our outstanding range of high-protein, fruity and nutty flavors will be sure to delight you and your sweet tooth. Made using the finest natural ingredients our Grain Free Crumbles are a grain-free alternative to traditional crumbles. They’re vegan-friendly, gluten-free, and suitable for low-carb diets.
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Grain Free Apple & Blackberry Crumble
Sweet & tangy Apple & Blackberry Crumble – made with less than 10 ingredients and cooked in one dish! Paleo + Vegan
To kick us off we’re starting with this Grain Free Apple & Blackberry Crumble – fruit courtesy of our garden. Nature is so bitchin’.
So let’s do this!
The base is easy enough to make – just throw together the fruit, spices, and starch in your baking dish and mix it up and then pop it in the oven for about 15 minutes. Since almonds can burn pretty quickly in the oven you want to bake the apples & berries before adding the topping. This allows the fruit more time to break down and soften in the oven while you prep the crumble.
It’s made up mostly of ground almonds. Almond flour can be pretty expensive here so I ground up whole almonds in my blender instead of using straight flour. You can however use almond flour/almond meal if that’s easier, but I would recommend adding in a few roughly chopped almonds for a little more added crunch.
Once you’ve got your almond how you like mix in some desiccated/shredded coconut, a little sweetener, and a touch of cinnamon with some melted coconut oil. Mix it up and you’ve got a super tasty cookie crumble topping to scatter over your apple & blackberry base.
Pop it back in the oven for another 20ish minutes until sweet, bubbly, and golden on top. Easy!
And then the hardest part is to try not to be like me pick off too many bits of crumble before anyone else can get a share… At least if you do make sure it’s strategically taken from all over the crumble so it’s harder for anyone to notice what’s going on.
Five Things I Love About Gluten-Free and Grain-Free Fruit Crumble
- You can use virtually any combination of fruit and it never fails.
- You can make it ahead and either freeze prepped or fully cooked.
- You can make it in single-serve ramekins or family style in one big dish.
- It can double as breakfast served up with yogurt or coconut kefir.
- Everyone loves fruit crumble!
Often I’ll make this using an assortment of berries (strawberries, blueberries, blackberries, and raspberries), or an assortment of stone fruits (plums, peaches, apricots). This is also a great one to mix in some wild foraged berries like mulberries.
In the fall, rocking it out with pears and/or apples with ginger and cinnamon offers your crumble a fall vibe.
POPULAR CRUMBLE COMBINATIONS
- Apple Cranberry: 5 cups of thinly sliced apples, 1 cup of fresh/frozen cranberries
- Apple Berry: 3 cups of apples, 3 cups of mixed berries
- Strawberry Rhubarb: 3 cups of each (strawberries halved)
- Strawberry Pear: 3 cups of each
- Peach Crumble: 6 cups of sliced peaches
- Summer Berry Crumble: 2 cups each of strawberries, blueberries, and raspberries
EASY GLUTEN-FREE AND GRAIN-FREE CRUMBLE BAKING WINS!
Of course, another rockstar quality of this dessert is it’s an easy gluten-free winner. Baking gluten-free muffins, cookies, and cakes are doable but take practice. If this is your first time out of the gates experimenting with gluten-free desserts this will guarantee you a winner.
Now to modify my recipe: in my book, I suggest adding a 1/2 cup of honey to the fruit mix but I prefer to skip that one. This much fresh, seasonal fruit doesn’t need any assistance in the sweetness department in my opinion.
Grain-Free Berry Crisp
Vegan berry crisp with 3 types of berries. It’s naturally sweetened with crispy, grain-free topping! The perfect plant-based, gluten-free summer dessert!
PREP TIME10 minutes
COOK TIME45 minutes
TOTAL TIME55 minutes
Does it keep?4 Days
- 7-8 cups mixed berries (strawberries, raspberries, blueberries, and/or blackberries)
- 3 Tbsp maple syrup
- 2 Tbsp arrowroot starch (or cornstarch or gluten-free flour)
- 1 Tbsp lemon juice
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- 1 cup almond flour (or almond meal)
- 2/3 cup shredded or desiccated coconut (or sub almond flour or rolled oats if OK with grains)
- 1 cup roughly chopped pecans (or another nut of choice)
- 1/2 cup coconut sugar (or organic cane sugar)
- 1/2 tsp sea salt
- 4 Tbsp coconut oil or vegan butter
- 2 Tbsp maple syrup (optional)
- Preheat the oven to 350 degrees F (176 C) and add fruit directly to a 9×13-inch or similar size dish (I like this one from World Market // adjust the number/size of pans if altering batch size). Top with maple syrup, arrowroot, and lemon juice and toss to combine.
- To a large mixing bowl, add the almond flour, coconut, pecans, coconut sugar, and salt. Stir to combine. Then add coconut oil (or vegan butter) and mix again (with a spoon or your hands) until evenly distributed. Taste a little and see if it’s sweet enough for you. Add either more coconut sugar or a little maple syrup (I added 2 Tbsp (30 ml) more maple syrup).
- Spread the crisp topping evenly over the fruit. Bake uncovered on the center oven rack for 40-45 minutes or until the fruit is bubbling and the top is golden brown.
- Let cool 10 minutes before serving. Serve as is, or with Coconut Whipped Cream or Coconut Vanilla Ice Cream! Store leftovers covered in the refrigerator for up to 4 days.
*Nutrition information is a rough estimate calculated without additional maple syrup in crisp topping and any ice cream or coconut whipped cream.
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Nutrition (1 of 8 servings)
Serving: 1 servingCalories: 369Carbohydrates: 32.2 gProtein: 5.4 gFat: 26.5 gSaturated Fat: 9.8 gTrans Fat: 0 gCholesterol: 0 mgSodium: 132 mgFiber: 6 gSugar: 22.8 g