Description
This Easy Gluten-Free Oat Berry Crumble is a delightful and comforting dessert featuring a juicy mixed berry filling topped with a crisp, buttery oat and almond crumble. Naturally sweetened with honey or maple syrup, this recipe is perfect for those seeking a gluten-free treat that warms the soul and pleases the palate.
Ingredients
Scale
Berry Filling
- 2 cups mixed berries (fresh or frozen)
- 1/4 cup honey or maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons gluten-free cornstarch
Crumble Topping
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 cup brown sugar or coconut sugar
- 1/2 cup cold unsalted butter (cut into bits)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and position the rack in the center. Lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Berry Filling: In a bowl, toss the mixed berries with honey or maple syrup, lemon juice, and gluten-free cornstarch. Stir until the berries are glossy and fully coated, which will help thicken the fruit juices during baking.
- Assemble Filling: Pour the berry mixture into the prepared baking dish, spreading it out evenly to create a uniform layer.
- Prepare Crumble Topping: In a separate bowl, combine the gluten-free rolled oats, almond flour, brown sugar (or coconut sugar), ground cinnamon, and sea salt. Mix the dry ingredients until well combined.
- Add Butter to Crumble: Add the chilled, cubed unsalted butter to the oat mixture. Use your fingers or a pastry cutter to blend the butter into the dry ingredients until the mixture resembles coarse sand or crumble.
- Top Berries: Evenly sprinkle the oat crumble topping over the berry layer in the baking dish, ensuring full coverage.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the topping is golden brown and the berry filling is bubbly.
- Rest & Serve: Remove the crumble from the oven and allow it to rest for about 10 minutes. This helps the filling set slightly before serving, enhancing texture and flavor.
Notes
- You can use fresh or frozen berries; if using frozen, do not thaw before baking to prevent excess liquid.
- Maple syrup or honey can be used interchangeably depending on preference or dietary needs.
- For a nut-free version, substitute almond flour with more gluten-free flour options like oat or rice flour.
- Serve warm topped with vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Store leftovers covered in the refrigerator for up to 3 days and reheat before serving.
