A variation of my grain-free fruit crumble is featured in my first book UnDiet, called the All Season Fruit Crumble for the very awesome reason that you can literally use whatever fruit is in season to make it – berries, peaches, pears, apples, etc. (Please refrain from experimenting with watermelons.)
This has been a summer staple in my family for ten years. It was actually one of the very first recipes I ever created, if I can even call it creating. Most crumble recipes are very similar. What makes this one super awesome is that it’s simple, hard to get wrong and uses dramatically less sugar than most common crumble recipes. I don’t consume much sugar at all, and though this recipe does call for some honey in the fruit mix and the crumble topping, I typically omit it completely and just let the fruit do the sweetness dance.
I’ve also provided two versions below – one that is gluten-free, and a gluten-free and grain-free fruit crumble recipe for those of you on the grain-free train.
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 own recipe: in my book, I suggest adding a 1/2 cup of honey to the fruit mix but personally, I prefer to skip that one. This much fresh, seasonal fruit doesn’t need any assisting in the sweetness department in my opinion.
Print
Wild Berry Gluten-Free Crumble Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
For the fruit
- 6 cups fruit of choice (chopped roughly the same size)
- 1 tbsp arrowroot starch
For the Topping
- 2/3 cup brown rice flour
- 2/3 cup gluten-free rolled oats
- 1/2 cup sliced or slivered almonds
- 1/2 cup raw honey
- 1/4 cup coconut oil
- 3/4 tsp cinnamon
- 1/2 tsp allspice
Instructions
- Preheat oven to 350.
- Mix together the fruit and starch and place in a glass baking dish.
- Mix topping until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
- If fruit doesn’t look completely covered, can sprinkle on additional flour, nuts/seeds until surface is covered.
- Bake 40-50 minutes.
- Category: Dessert
And here is the version for those of you wanting to crumble but need to keep it grain-free.
Print
Gluten-Free and Grain-Free Fruit Crumble Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 8 servings 1x
Ingredients
For the Crumble
- 6 cups fruit of choice (chopped roughly the same size)
For the Topping
- 2/3 cup nut/seed flour (I recommend coconut flour, almond meal, pumpkin seed flour and/or sunflower seed flour)
- 1/3 cup sunflower seeds
- 1/3 cup pecans
- 1/2 cup sliced or slivered almonds
- 1/2 cup honey
- 3/4 tsp cinnamon
- 1/2 tsp all spice
- 1/4 cup coconut oil
Instructions
- Preheat oven to 350.
- Put the fruit in a glass baking dish.
- Mix topping until slightly crumbly and sprinkle by hand over fruit mixture, spreading evenly.
- If fruit doesn’t look completely covered, can sprinkle on additional nuts or seeds until surface is covered.
- Bake 40-50 minutes.
7 responses to “Grain-Free Fruit Crumble Recipe”
Looks sooooo yummy!
Thx for updating the recipe! A few weeks ago, I made it with the extra half cup of raw honey and found it could use less. It was still super tasty and easy to make nevertheless! Love this one!
This was possibly the first recipe I’ve made from your website that didn’t turn out absolutely amazing. I made with apples and it wasn’t wet and saucy like a crisp usually is, and the crumble dough was too wet to crumble. What went wrong?!
Oh dear! I have no idea! This recipe is typically fail proof- and is also in my book. The topping won’t be dry and crumbly but does bake up crisp. Anything else you may have done differently? Perhaps with just apples you needed a little more honey in with the filling. Hard to say.
Hi Meghan
Thank you for letting me join the fun!
I love Canadians and had the pleasure of visiting Victoria and meeting Ashlee who drove down to California with a friend from Germany from Alberta is now married but both girls taught my husband and myself what we ‘thought’ we knew already about eating healthy – but we were supremely ‘schooled!’ Both girls are happily married- both mothers both environmentally conscious and here we are my husband & I ‘have’ to go vegan for our health!
May I use spelt- don’t need to answer – but I am going to try your idea for coconut flour and the almond meal for a crumble- will let you know when I get done experimenting- ❤️ the ideas!
Happy Cooking🏖💌Thea🇱🇷
Hi Meghan, i just love this recipe but noticed that when i click on the print option the arrowroot starch is removed from the 1st part where you add the 6 cups of fruit… maybe its just my computer? but just in case maybe check it out as i think this is a fairly important step in case any makes it from their print copy.
Hi Marisa – which version are you printing? The first recipe has arrowroot flour and the second one doesn’t. So if you’re trying to print the grain-free and gluten-free version, that’s why the arrowroot isn’t showing up.