I’ve been searching a long time for a fruit crumble recipe that is truly gluten free, and sugar free while keeping that comfort food quality. I experimented a bit and came up with a recipe that fit the bill!
Traditional fruit crumble often includes oats. Yes, there are such a thing as “gluten free oats,” but research has shown that some gluten free oats may still contain small or trace amounts of gluten. For people who are gluten intolerant, or celiac, even gluten free oats may be problematic.
Also, traditional recipes may contain butter or brown sugar. For those who are are dairy intolerant, or trying to watch their intake of sugar, this can pose another issue for some who want to this delightful dessert.
For years, I’ve made a raw vegan pear crumble, which is gluten free, dairy free and sugar free, and tastes delicious. However, it did lack that “crunchy, crispy” element of traditional baked crumble. There is this nagging, crunchy-granola-girl side to me, that just doesn’t seem to want to go away (lol!) so you can probably appreciate my search for a healthy crumble recipe!
Thankfully the day has come!
I took inspiration from my favorite Granola recipe and a Berry Crumble recipe from Blender Girl and morphed it into an easy, sweet, crunchy, delicious Crumble recipe. Hope you can enjoy it too!
Here’s how it went down…
Make the Crumble
1 cup slivered almonds
1 cup walnut pieces
1 cup pecan pieces
1 cup pumpkin seeds (half pumpkin and half sunflower seeds could also be used here)
1 cup unsweetened, shredded, dried coconut
1/2 cup brown rice flour
1/2 cup honey
1/2 cup maple syrup
1 teaspoon vanilla extract
Combine all the nuts and seeds in a bowl with the brown rice flour. Whisk together the honey, maple syrup and vanilla. Then drizzle the honey mixture over the dry ingredients and stir it all up until its well combined.
Pour the crumble mixture out on a parchment paper lined cookie sheet and bake for about 20 minutes (until golden ) at 300 F.
Let cool. Crumble should resemble chunks of crunchy granola.
This can made in advance and stored in a tupperware until ready to make the crumble.
Make the Fruit (use 4 cups of seasonal fruit of choice… when I make the berry crumble again, I will double this part of the recipe because I found the berries reduced quite a bit and I would have liked to see more fruit. Apples, pears and peaches would probably hold up really well, so the 4 cups should suffice.)
1 cup blueberries
1 cup raspberries
1 cup strawberries
1 cup blackberries
1/2 cup raw unpasturized apple cider vinegar
1 pinch sea salt
Throw everything into a saucepan and let simmer on low until fruit is reduced.
Then… mix 2 tablespoons of arrowroot flour with 1/4 cup cold water. Add this to the reduced fruit and stir over heat until fruit mixture is thickened.
Assemble and Bake
In a food processor, pulse the crumble mixture until… well… crumble-y.
Spoon fruit mixture into a well greased (I used coconut oil) baking dish (I used a round 9 inch one).
Sprinkle 2/3 of the pulsed crumble mixture over top to cover the fruit. Cover with Aluminum foil.
Bake for 30 minutes at 350 F.
Sprinkle the last little bit of the crumble over top.
This sweet, tangy, crunchy crumble is a healthy spin on a traditional treat!