I’m sharing a healthy Berry Crumble recipe today that is gluten-, and dairy-free! The secret to the grain-free topping is cassava flour, an ingredient I’ve been using for about a year now with great results:
Items you’ll need for this recipe:
- Otto’s cassava flour
- Square glass baking dish
- Organic coconut flour and sugar
Grain-Free Berry Crumble
Prep time 20 mins
Cook time 45 mins
Total time 1 hour 5 mins
This is a grain-free healthy dessert that is both paleo-friendly and vegan.
Author: Carrie Forrest, MPH in Nutrition
Recipe type: Dessert
- 1½ cups fresh or frozen blueberries*
- 2 cups fresh or frozen strawberries*
- ½ teaspoon vanilla extract, or the beans of one vanilla pod
- 1 teaspoon fresh lemon juice
- For the crumble topping:
- ½ cup cassava flour
- 2 tablespoons coconut flour
- 2 tablespoons coconut sugar
- ¼ teaspoon baking powder
- pinch of sea salt
- 2 tablespoons coconut oil, melted
- *if using frozen berries, defrost them in the refrigerator overnight, or by heating in a saucepan or in the microwave)
- Preheat your oven to 350°F.
- Spray an 8”x8” glass baking dish lightly with non-stick cooking spray and set aside.
- Combine the blueberries and strawberries in a mixing bowl, and stir in the vanilla extract and lemon juice. Pour the mixture into your baking dish.
- To make the crumble topping, stir together the cassava flour, coconut flour, coconut sugar, baking powder, sea salt, and coconut oil in a clean bowl. Use your hands if necessary to ensure that the mixture becomes crumbly and not dry.
- Use a tablespoon to drop the crumble mixture on top of the berry mixture, spreading it out as evenly as possible.
- Bake the mixture for 45 minutes, or until the topping starts to brown.
- Remove from the oven and let cool for at least 10 minutes before eating.
- If you like, serve with a dash of your favorite dairy-free milk, yogurt, or ice cream, for added creaminess.