Berries are my candy. I grow them, munch on them, bake them, and jam them. I mostly eat blueberries, strawberries, and raspberries, but occasionally I’ll venture off to blackberries, marionberries, and huckleberries.
Here is my latest go-to berry crumble. You will love how easy this recipe is and it takes less time than traditional crumbles. Like my berry and apple pie recipes, I make the filling before baking with the crust or crumble. I do this because nut flours tend to burn faster than traditional crusts. I quickly simmer the berries in a bit of sweetener and then bake them with the crumble topping for about 10 minutes. The almond flour crumble doesn’t take long to bake, so you basically have an amazing berry crumble in about 20 minutes!
You can use fresh or frozen, but when berries are in season I prefer using fresh berries. I buy extra berries in the summer months and freeze them for later. When freezing berries, make sure to clear any debris or stems off the berries but don’t wash them.
Berry Crumble {grain free}
Ingredients
Berry Filling
- 3 cups blueberries
- 2 cups strawberries trimmed and diced
- 1 cup raspberries
- 2 tablespoons maple syrup or honey
- 1 tablespoon lemon juice
Crumble Topping
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 cup coconut oil or olive oil
- 2 tablespoons maple syrup or honey
- 1 tablespoon vanilla extract
Instructions
- Add all the berries to a saucepan along with the maple syrup and lemon juice, and set the berries to a low boil for 5 to 8 minutes, just until the strawberries are beginning to soften.
- Transfer the berry mixture to 8 inch x 8 inch baking dish.
- Preheat your oven to 350°F.
- Whisk the almond flour and salt in a bowl.
- Add the coconut oil, maple syrup, and vanilla extract, and whisk lightly until crumbles form.
- With your hands or a spoon, sprinkle the crumble evenly over the top of the berry mixture and bake for 10 minutes, or until the top is lightly browned.
- Serve with yogurt, whipped coconut cream, or ice cream, or just have it solo.
Any chance you could substitute the almond flour with something else? My son can’t have nuts.
Can you do seeds? You can grind up pumpkin seeds and use as flour in place of the almond flour.
Do you think this could this be made with strawberry-rhubarb filling? It sounds wonderful.
Thank you.
Yes! I think it will work for any filling. Just make sure the rhubarb is cooked all the way.