Gluten-Free Blackberry Crumble with Apples

Gluten-Free Blackberry Crumble with Apples

This gluten-free blackberry crumble is an easy, fruity dessert made with juicy blackberries, sweet apples, and a crisp almond flour pecan topping. It's naturally gluten-free and vegan, but you'd never guess it from the buttery, crunchy topping and jammy fruit filling. I love that you can make it with either fresh or frozen blackberries, which means it's just as perfect for blackberry season as it is for a cozy dessert any time of year.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Keyword: gluten-free blackberry crumble

Servings: servings

Author: Jean Choi

Ingredients

For the blackberry apple filling

2½ cups thinly sliced apples peeled and cored
2½ cups blackberries fresh or frozen
2 tbsp lemon juice
1/4 cup coconut sugar
3 tbsp arrowroot starch or tapioca starch
1/2 tsp cinnamon

For the crumble toppings

1 cup blanched almond flour
1 cup chopped pecans
1/4 cup coconut sugar
1/2 tsp cinnamon
1/4 tsp sea salt
1/4 cup coconut oil softened or melted

Instructions

Preheat oven to 375 degrees F.
In a large mixing bowl, add all ingredients for the filling and mix well to combine. Transfer to a 9x9 baking dish and spread into an even layer.
Add almond flour, pecans, coconut sugar, cinnamon, and sea salt in another bowl, and combine. Add coconut oil, and stir.
Spoon the crumble topping evenly across the filling mixture.
Bake for 35-45 minutes until the filling is tender and bubbly, and the topping is crisp and browned.
Remove from the oven and allow to rest for 5-10 minutes before serving. Serve with whipped cream or ice cream, if desired.

Video

Notes

Mix the filling well. Make sure the arrowroot starch coats all of the fruit so it thickens the juices as the crumble bakes.
Don't overwork the topping. Stir just until the coconut oil is incorporated. A few larger clumps in the topping are exactly what you want. They bake into the best crunchy bites.
Bake until the filling is bubbling. The topping should be golden, but the bubbling fruit around the edges is the best sign that the apples are tender and the filling has fully cooked.
Store cooled leftovers in an airtight container in the fridge for up to 4 days.
To freeze, let the crumble cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months.
Reheat individual portions in the microwave, or warm larger portions in a 325 degree F oven until heated through for the best texture.

Nutrition