This gluten-free berry crumble is best served warm with a generous scoop of ice cream. A delicious bed of juicy and bubbly mixed berries topped with a crunchy crumble topping, this easy dessert is ready in an hour and is dairy-free and vegan too!
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- Our Favorite Dessert: Berry Crumble
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes/Substitutions:
- How to Make Gluten-Free Berry Crumble (Step by Step):
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Berry Desserts You’ll Love:
- Gluten-Free Desserts to Indulge In:
- Mixed Berry Crumble (Gluten-Free, Dairy-Free, Vegan)
Our Favorite Dessert: Berry Crumble
This amazing gluten-free berry crumble has made its appearance at every single one of the last few dinner parties Juan and I have hosted (we’ve even brought it to a potluck dinner because of how much we love it).
And every single time, this vegan berry crumble literally gets devoured in minutes, with our guests scraping the bottom of the baking dish for whatever remains.
In fact, this mouth-watering but incredibly simple dessert gets so many compliments that I figured it was high time to put the recipe on the blog.
Try it yourself because it’ll be one of your favorite summer desserts!
Why This Recipe Works:
- Simple Ingredients: You only need a handful of ingredients for this easy mixed berry crumble recipe, and they are easily accessible at the grocery store (nothing fancy required!).
- Easy to Make: One of the least fussy desserts you’ll ever make, all you need todo is toss the berries and sugar together, then top with an easy crisp topping.
- Flexible: This ultimate berry crumble is very flexible, and you can use either fresh summer berries or frozen berries, or even other fruits such peaches, plums, or even apples!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this berry crumble is 100% gluten-free, dairy, and vegan, which means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a vegan diet can enjoy it without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free berry crumble recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes/Substitutions:
- Sugar: I used normal white sugar, but feel free to use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar alternative that does not raise your blood sugar).
- Almond Flour: You can either use almond flour or almond meal (learn how to make your own in just 5 minutes)! Alternatively, you can also use walnut flour or cashew flour if you prefer.
- Tapioca Starch: I used tapioca starch (which is also known as “tapioca flour”) to keep this recipe completely grain-free, but you may also use corn starch, arrowroot starch or a gluten-free flour blend if you like.
- Coconut Oil: I like using refined coconut oil as it has a more neutral flavor compared to extra virgin coconut oil (which has a stronger coconut taste and smell). You may also use chilled vegan butter if you prefer. If you are not lactose-intolerant, feel free to use chilled butter instead.
- Vanilla Extract: Adding vanilla extract gives the crumble topping extra flavor, but you can easily leave it out if you rather not, or simply don’t have it on hand.
- Ice Cream: I highly recommend serving this delicious gluten-free berry crumble with a scoop of dairy-free vanilla ice cream, but honestly this vegan berry crumble is so tasty you can eat it on its own.
How to Make Gluten-Free Berry Crumble (Step by Step):
1. Preheat Oven and Prepare Berries
Preheat the oven to 350F and grease a large baking dish or baking pan. Wash the berries and then remove the leaves from the strawberries and slice them into small pieces.
2. Make Berry Filling
Combine berries and sugar in a large bowl and let sit for at least 5 minutes.
3. Transfer Filling to Baking Dish
Transfer the berries and sugar mixture to the prepared baking dish.
4. Combine Flour, Starch and Sugar
Combine the almond flour (or almond meal), tapioca starch, and sugar in a large mixing bowl. Whisk the dry ingredients well to combine.
5. Cut Coconut Oil into Flour
Use the back of a fork or a pastry cutter to cut the chilled coconut oil into the flour mixture until you get a texture that resembled coarse wet sand.
6. Top Berries with Crumble Mixture
Distribute the crumble topping evenly over the top of the berries in the baking dish.
7. Bake Until Golden
Bake for 40 to 45 minutes until the top is golden brown and the berries are bubbling.
8. Serve Warm
Let the gluten-free fruit crumble cool just so slightly before serving warm, with a topped with vanilla ice cream if desired.
Dish by Dish Tips/Tricks:
- Serve With: I highly recommend serving this delicious mixed berry crumble with a scoop of (vegan or dairy-free) ice cream or whipped cream, but honestly this berry dessert is so tasty you can eat it on its own.
- Make Individual Portions: You can also divide the berry mixture into individual ramekins and top with crumble topping before baking. This also makes for a beautiful presentation and is perfect for serving at dinner parties!
- Type of Berries: I used a mixture of blueberries and strawberries in this gluten-free berry crumble, but feel free to use any other combination (such as blackberries, raspberries, or cranberries) to get 6 cups of berries if you prefer.
- Use Other Fruits: If you don’t have berries or prefer not to use them, some other fruits great for making this gluten-free fruit crumble include peaches, apples, and plums.
Recipe FAQs:
To store, let the gluten-free berry crumble cool at room temperature before covering it with plastic wrap or transfer it to an airtight container and storing in the refrigerator for up to 5 days. When ready to eat this fruity dessert, remove the plastic wrap and reheat the vegan berry crumble in the oven for 10 minutes at 350F before serving.
If you don’t have fresh berries or fresh fruit on hand, but want to use that pack of frozen fruit stashed in the freezer, go ahead! No thawing necessary, simply use 6 cups of frozen berries instead.
Other Gluten-Free Berry Desserts You’ll Love:
- Easy Blueberry Muffins (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Strawberry Crumb Bars (Gluten-Free, Dairy-Free)
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Mixed Berry Coconut Yogurt Popsicles (Gluten-Free, Dairy-Free)
- Mixed Berry Crisp (Gluten-Free)
- Easy Blueberry Crisp (Gluten-Free, Vegan)
Gluten-Free Desserts to Indulge In:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
PrintMixed Berry Crumble (Gluten-Free, Dairy-Free, Vegan)
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This gluten-free berry crumble is best served warm with a generous scoop of ice cream. A delicious bed of juicy and bubbly mixed berries topped with a crunchy crumble topping, this easy dessert is ready in an hour and is dairy-free and vegan too!
Ingredients
For the Berry Filling:
- 3 cups strawberries (rinsed, sliced and quartered, leaves removed)
- 3 cups blueberries (rinsed)
- 1/4 cup sugar
For the Crumble Topping:
- 3/4 cup almond flour (or almond meal)
- 1 cup tapioca starch
- 1/4 cup sugar
- 1/4 cup coconut oil, chilled
- 1 teaspoon vanilla extract
- Dairy-free vanilla ice cream (optional, for serving)
Instructions
- Preheat Oven and Prepare Berries: Preheat the oven to 350F. Wash the blueberries and strawberries. Remove the leaves from the strawberries before slicing them into small pieces.
- Make Berry Filling: Mix berries and sugar in a bowl and let sit for at least 5 minutes.
- Transfer Filling to Dish: Transfer the berries and sugar mixture to a large baking dish or pie pan.
- Combine Flour, Starch and Sugar: Combine the almond flour (or almond meal), tapioca starch, and sugar in a large mixing bowl. Whisk well to combine.
- Cut Coconut Oil into Flour: Use the back of a fork or a pastry cutter to cut the chilled coconut oil into the flour mixture until you get a texture that resembled coarse wet sand.
- Top Berries with Crumble Mixture: Distribute the crumble topping evenly over the berries in the baking dish.
- Bake Until Golden: Bake the mixed berry crumble for 40 to 45 minutes until the top is golden and the berries are bubbling.
- Serve Warm: Let the vegan berry crumble cool just so slightly before serving warm, with a topped with vanilla ice cream if desired.
Notes
Sugar: I used normal white sugar, but feel free to use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar alternative that does not raise your blood sugar).
Almond Flour: You can either use almond flour or almond meal (learn how to make your own in just 5 minutes)! Alternatively, you can also use walnut flour or cashew flour if you prefer.
Tapioca Starch: I used tapioca starch (which is also known as “tapioca flour”) to keep this recipe completely grain-free, but you may also use corn starch or arrowroot starch if you like.
Coconut Oil: I like using refined coconut oil as it has a more neutral flavor compared to extra virgin coconut oil (which has a stronger coconut taste and smell). You may also use chilled vegan butter if you prefer. If you are not lactose-intolerant, feel free to use chilled butter instead.
Vanilla Extract: Adding vanilla extract gives the crumble topping extra flavor, but you can easily leave it out if you rather not, or simply don’t have it on hand.
Ice Cream: I highly recommend serving this delicious gluten-free berry crumble with a scoop of dairy-free vanilla ice cream, but honestly this vegan berry crumble is so tasty you can eat it on its own.
Storing: To store, cover this mixed berry crumble with plastic wrap and store in the refrigerator for up to 5 days. When ready to eat, remove the plastic wrap and reheat it in the oven for 10 minutes at 350F before serving.
This recipe was originally published in 2014, but has since been republished with clearer instructions, better pictures, and recipe notes and substitutions.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
JoAnn says
Hello Felicia and thank you for this recipe! I am allergic to wheat, dairy, nuts, citrus, kiwi, and most fish, so you can imagine the hard time I have with foods.
I loved this recipe and so did my husband who is not allergic to anything! It came out great even with my substitutions.
I made these substitutions: I ground up sunflower seeds to replace the almond flour.
I used arrowroot starch to replace the tapioca starch
I used frozen blueberries along with fresh strawberries.
Just delicious! And with such a nice, smooth flavor. Thank you again.
Felicia Lim says
Hi JoAnn! So happy to hear that you and your husband loved this crumble, and thanks for sharing how it went with the different substitutions you made! It must be difficult to have so many different dietary restrictions, but I’m glad this recipe worked well for you. Hope to see you around the blog again sometime soon!
xx,
Felicia
Grace Lim says
Good morning Felicia,
I fully agree with you that this mixed berry crumble makes it to the top of desserts section at any gathering. I always go for second helpings if there are still some available as this dish clears out so fast…
Well done Felicia!
Love you lots!
Mum
Felicia Lim says
Hi mummy! So happy you love this dessert as much as we do!
Audra says
How much butter? 1/2 cup? Thank you!
felicia | Dish by Dish says
Hi Audra! Thanks for pointing that out! It should be 1/4 cup butter, have amended the recipe card to show it too 🙂 Enjoy!
Jessica A. says
I made this tonight and it was delicious, especially with vanilla ice cream. But, I wanted to point out some mistakes(?)/confusing parts. I had a blog I posted some recipes on and it was so easy to forget a step or word so I totally understand. I just thought you might want to edit it a bit. The first tapioca starch does not say whether it is 1/4 tsp or cup. Also, in the ingredients you have 2 TBSP of honey and 2 tsp of vanilla extract you don’t explain what to do with them. I threw them in with the butter without issue but thought you might want to clarify in the directions. Thanks for the yummy inspiration to use up my berries. 🙂
felicia | Dish by Dish says
Hey Jessica, thanks so much for writing! Glad you loved the crumble… it’s amazing with vanilla ice cream, isn’t it? Also, thank you so much for pointing out the typo errors, I’ll make sure to clarify in the recipe right away! 🙂
Alyssa says
This is absolutely beautiful! I just wanted to let you know that I have a food photo submission site (Simply-Creative-Recipes) and I am linking to this post if you don’t mind. You are welcome to submit your photos to my site if you’d like.
felicia | Dish by Dish says
Hi Alyssa! thanks for your sweet compliment – and definitely go ahead and link to this post! Thanks for stopping by!
Thao @ In Good Flavor says
You are wise beyond your years and your photographs are simply gorgeous!
felicia | Dish by Dish says
Thank you for your sweet comment Thao! Completely made my morning!
Jill says
Yum! This does look delish and very much something to be grateful for.
Great post, you’re so right. I have the tendency to get annoyed with some of my close friends who I feel sometimes “bring me down”, but I should focus on bringing them up. I know there are some vibrant people who I can’t help but be positive around because their positivity makes my glum mood/behaviour seem almost petty. I want to be one of those people for others! It’s hard tho…
felicia | Dish by Dish says
Jill! So glad we think alike. Exactly, I strive to be the person who brings the light into the room, who puts a smile on others’ faces. Sometimes it works, and sometimes, it’s hard!!
jin hua says
hello flea, love this post!
the tart looks incredible. would kill for a slice right now! (it’s lunch hour over here)
miss you!!!
felicia | Dish by Dish says
Miss u too amiga!!! <3
Grace Lim says
Hello Felicia,
I like your post very much and can resonate with it very well. How we often complain about our outer circumstances about our life experiences when indeed we need to go deep within ourselves and take full responsibility for our energy vibration (both positive and negative) because we have complete control over them. We can deliberately choose how we want to feel and act in any situation for we are the creator of our own life experiences.
Thanks for sharing 🙂
Lots of hugs and blessings coming your way!
Mum
felicia | Dish by Dish says
Mummy, thank you for always reading and being my number 1 supporter!! Love you loads!