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.
Prep time:
Cook time:
Total time:
Yield: 8 servings
- 6 cups fruit of choice (chopped roughly the same size)
- 1 tbsp arrowroot starch
- ⅔ cup brown rice flour
- ⅔ cup gluten-free rolled oats
- ½ cup sliced or slivered almonds
- ½ cup raw honey
- ¼ cup coconut oil
- ¾ tsp cinnamon
- ½ tsp allspice
- 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.
And here is the version for those of you wanting to crumble but need to keep it grain-free.
Prep time:
Cook time:
Total time:
Yield: 8 servings
- 6 cups fruit of choice (chopped roughly the same size)
- ⅔ cup nut/seed flour (I recommend coconut flour, almond meal, pumpkin seed flour and/or sunflower seed flour)
- ⅓ cup sunflower seeds
- ⅓ cup pecans
- ½ cup sliced or slivered almonds
- ½ cup honey
- ¾ tsp cinnamon
- ½ tsp all spice
- ¼ cup coconut oil
- 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.
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