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Berry Crumble {grain free}

July 31, 2021 by Erica 6 Comments

Berry Crumble

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

 

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Berry Crumble {grain free}

You can use fresh or frozen berries. I buy extra berries in the summer months and freeze them for later. Make sure to clear any debris or stems off the berries before freezing and don't wash them.
You can also spice up the topping: Add 1/4 teaspoon or so of ground cinnamon to the topping when blending the dry ingredients.
Servings: 9 servings
Calories: 267kcal

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
US Customary - Metric

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.

Nutrition

Calories: 267kcal | Carbohydrates: 23g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 131mg | Fiber: 5g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 28mg | Calcium: 74mg | Iron: 1mg

 

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Filed Under: Breakfast, Dairy Free, Desserts, Egg Free, Gluten-Free, Lactose Free, Paleo, Plant-based, Quick & Easy, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Carrot Cake Granola
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Reader Interactions

Comments

  1. Ruthie

    October 3, 2021 at 9:40 am

    Since the fresh berries are cooked how might frozen berries work? thank you

    Reply
    • Erica

      October 3, 2021 at 9:50 am

      Frozen berries also work! Just replace the fresh with the frozen berries and follow the recipe.

      Reply
  2. Sherri Marker

    August 12, 2021 at 3:17 pm

    Any chance you could substitute the almond flour with something else? My son can’t have nuts.

    Reply
    • Erica

      August 12, 2021 at 4:31 pm

      Can you do seeds? You can grind up pumpkin seeds and use as flour in place of the almond flour.

      Reply
  3. Kim

    August 2, 2021 at 11:50 am

    Do you think this could this be made with strawberry-rhubarb filling? It sounds wonderful.

    Thank you.

    Reply
    • Erica

      August 2, 2021 at 12:38 pm

      Yes! I think it will work for any filling. Just make sure the rhubarb is cooked all the way.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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