Gluten Free Mixed Berry Crumble (Vegan, Refined Sugar Free)

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If I'm known for one thing on this site, it's a crumble topping. I've put it on cheesecakes, muffins, loaves, pies, cakes, and more. So it was only a matter of time before I shared my classic Gluten Free Mixed Berry Crumble, the recipe that started it all. Juicy mixed berries sit under a golden crumble topping that's completely gluten free, vegan, refined sugar free, oat free, and nut free for the perfect summertime dessert. This is the easiest dessert you'll make and the crumble topping can be used with any fruit combination!

As the self proclaimed crumble queen, I absolutely love a crumble topping. It's delicious and elevates any dessert you add it to. I've been adding crumble toppings to desserts for years, but I've never shared my simple fruit crumble recipe. This is a recipe my family and I have been making for a quick and easy dessert option ever since I first developed the recipe. We use the crumble on top of whatever fresh fruit we have on hand or grab from the farm stand that week in the summer. This recipe is versatile, delicious, and ready in under an hour.

Crumble vs Crisp

A crisp always contains oats for a result that is more crunchy. Crumbles are more of a streusel, without oats, that results in a softer texture. Both are most often used over fruit, but with slightly different final results. I lean towards crumbles since even certified gluten-free oats can trigger reactions in highly sensitive people with celiac disease or those with gluten allergies (myself included).

Why You'll Love This Gluten Free Mixed Berry Crumble

Allergy friendly: my signature crumble recipe is gluten free, dairy free, vegan, oat free, corn free, and soy free. This is a fruit crumble everyone can enjoy!
Refined sugar free: made with maple syrup and coconut sugar, this mixed fruit crumble highlights fresh fruit without the sugar crash. We also use tigernut or almond flour in the topping which provides natural sweetness without extra added sugar.
No oats: most gluten free crumble recipes rely on oats, which is technically a crisp. This one doesn't which means it's safe for oat-sensitive celiacs and anyone avoiding oats.
Nutrient packed: berries are antioxidant powerhouses, filled with polyphenols for inflammation, and packed with fiber! We also stick to heart healthy coconut oil instead of vegetable oil for the crumble topping.
Versatile fruit combo: this specific recipe I'm sharing is for a mix of summer berries, but the crumble can truly be used on any combination of fruit.
Year-round recipe: fresh berries in summer during peak berry season makes this dessert extra special, but frozen berries in the off season also work great.
Ready in under an hour: no rolling, no chilling, no fuss. This crumble is made with simple ingredients and steps for the easiest summer dessert.

Gluten Free Mixed Berry Crumble Ingredients

Berry Filling

Mixed berries: I love using fresh, juicy berries when they are in season, but frozen work too. If using frozen, no need to thaw. Any of your favorite berries will work from a mix of raspberries, blueberries, blackberries, and strawberries.
Coconut sugar: unrefined sweetener that helps macerate the berries and balance any tangy-ness.
Tapioca starch or arrowroot starch: starch works as a natural thickener so you don't end up with a super runny mess.
Lemon juice: helps brighten the berry flavor.

Crumble Topping

Gluten-free flour blend: I prefer to use a 1:1 gluten free all purpose flour like Bob's Red Mill or King Arthur Baking for best results.
Tigernut flour: this is a nut free almond flour alternative, but you can also use almond flour if you tolerate nuts. Both tigernut and almond flour provide a natural, nutty sweetness which allows us to cut down on the added sugar.
Starch: you can use cornstarch if that's what you have on hand, just avoid for those with corn allergies.
Coconut oil: the fat that holds the crumble topping together.
Maple syrup: binds and sweetens the topping.
Cinnamon, vanilla extract, salt

How to Make Gluten Free Mixed Berry Crumble

Preheat oven to 350F.
If using any big pieces of fruit, like strawberries, quarter them first then toss all the berry filling ingredients together in a large bowl and mix well. Transfer to a 8x8 or 9x9 baking dish.
For the crumble topping, whisk together all of the dry ingredients in a medium bowl.
Add the melted fat and maple syrup and use a fork or pastry cutter to bring the topping together. You should end up with a texture that holds together when pinched and clumps as it's mixed. Add extra oil or maple syrup as needed to bring the crumble together.
Use your hands to pinch and spread the crumble evenly over the fruit mixture.
Bake for 30-35 minutes until the berries are bubbling and the top is golden brown.

Substitutions and Variations

Berries: any combination of berries will work here even just a single berry... or any fruit you love! Try strawberries and peaches or rhubarb for example, or make this seasonal by doing an apple crumble or pear crumble in the winter. This is a very flexible recipe!
Tigernut flour: almond flour is a 1:1 substitute if tolerated
Starch: you can use cornstarch if that's what you have on hand, just avoid for those with corn allergies.
Coconut oil: dairy free butter also works or regular butter if tolerated.
Variations: add a little lemon zest to the filling for extra zing or dark chocolate chips to the crumble topping for a chocolate berry crumble.
Single serving: you can bake in individual ramekins for personal portions.

Tips for the Best Gluten Free Mixed Berry Crumble

Taste berries first. In season berries should be naturally quite sweet, but off season ones may be more tart and require an extra tablespoon or two of coconut sugar in the filling.
Don't skip the starch in the berry filling! Without it the filling will be watery and soupy.
The crumble should hold together when pinched. If it's too dry, add a splash of maple syrup, if too wet add a tablespoon of flour.
Don't underbake! You want the filling bubbling at the edges and the topping deeply golden. This can take longer than you think and may take up to 40 minutes depending on your oven.
Let it cool at least 10-15 minutes before serving so the filling has time to thicken as it cools.

Serving Suggestions

Crumble MUST be served with a scoop of vanilla ice cream or some coconut whipped cream. I love to warm it slightly before adding the scoop of ice cream so that the ice cream melts into the berries a bit and you get this sweet, jammy mixture! You can also add a drizzle of honey, chocolate sauce, or salted caramel on top for a fun twist.

Storage and Make-Ahead Tips

You can keep this gluten-free berry crumble stored in the dish it was baked in at room temperature up to 2 days or the fridge for up to 5 days, just cover the top in plastic wrap or aluminum foil. If stored at room temperature, the crumble becomes very soft and almost soggy as it absorbs liquid from the fruit. Keeping it in the fridge maintains the integrity of the crumble topping better and then you can warm it in the microwave or even before serving.

You can make the full recipe 1-2 days ahead if serving for a crowd. It will be delicious as is or you can reheat in oven at 300F for 15-20 minutes to re-crisp the topping. Alternatively, you can make the crumble topping up to 3 days ahead, store it in the fridge, then use when ready to bake the full crumble.

FAQ

Is this mixed berry crumble gluten free?

It is gluten free as written, just be sure to check ingredient labels.

Is this berry crumble dairy free and vegan?

It is dairy free and vegan as written, just be sure to use coconut oil or vegan butter.

Can I use frozen berries in this gluten free mixed berry crumble?

Yes, you can use frozen berries. No need to thaw them, just mix with the filling ingredients before adding the topping.

Why is my crumble topping soggy?

The crumble will get soggy if left at room temperature for too long because it absorbs the liquid from the fruit. This is why I suggest storing any leftovers in the fridge.

Why is my berry filling too runny?

If you forgot to add the starch for the filling, the berry filling will be runny. Starch absorbs liquid and helps hold the filling together. Sometimes fruit is just super juicy and not enough starch was used, which you can't always predict. Your berry crumble will still be delicious!

Can I make individual servings?

You sure can! Divide the berry mixture into individual ramekins then add the crumble on top.

What's the difference between a crumble and a crisp?

Crisp contain oats for a result that is more crunchy. Crumbles are more of a streusel, without oats, that results in a softer texture.

Want more crumbles?

Try a few of my classic other classics like my Paleo Strawberry and Peach Crumble, Gluten Free Blueberry Mint Cobbler, or Gluten Free Pear and Persimmon Cobbler.

Looking for something more fun and unique this summer? Then you have to try my Gluten and Dairy Free Blueberry Crumble Cheesecake or Peach Crumble Cheesecake.

A few other summer favorites include my Gluten Free Blueberry Crumble Cookies, Gluten Free Blueberry Crumble Loaf, Gluten Free Cherry Crumble Muffins, and Gluten Free Blueberry Crumble Pie.

My website is filled with all sorts of different crumble recipes, just type "crumble" into the search bar for more!

If you try this Gluten Free Mixed Berry Crumble, please leave a rating and review. Tag me on social media and drop any questions in the comments below!

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