Gluten Free Blackberry Crumble
Gluten free blackberry crumble is the perfect summer dessert. It takes just 5 minutes to prepare and uses fresh or frozen blackberries. This blackberry crumble made with almond flour, is easy to make, gluten free, dairy free and vegan. Made with a pecan crumble, this blackberry crumble is perfectly sweet.
If you love crumble, you should try a gluten free apple crumble or air fryer pears.
Why you will love this recipe
- Simple ingredients – this gluten free blackberry crumble has just 7 simple ingredients, most of which are pantry staples. You can even use frozen blackberries so you can make this year round.
- Easy to make, 5 minutes to prepare – making a crumble is so easy and is very hands off. The hardest part is waiting for it to bake in the oven.
- Naturally sweetened – this crumble is sweetened with coconut sugar and maple syrup. This blackberry crumble made with almond flour is just sweet enough – not overly sweet and pairs so well with ice cream or whipped cream.
Ingredients
- Fresh or frozen blackberries – blackberries burst with flavor. You can use fresh or frozen blackberries in this crumble.
- Arrowroot powder (or tapioca) – arrowroot helps to thicken the blackberry mixture and also helps to make the crumble the perfect texture.
- Coconut sugar – coconut sugar sweetens the blackberry mixture and also adds sweetness to the crumble topping.
- Almond flour – almond flour creates the crust for the crumble. Be sure to use almond flour (not almond meal) as you want the fine texture of almond flour for this crumble.
- Chopped pecans (or walnuts) – the blackberries pair well with pecans in this crumble. You could also use walnuts or even use sunflower seeds or pumpkin seeds in place of the pecans.
- Avocado oil – avocado oil is a neutral oil and helps to create the crumble topping. You could also use melted butter or melted ghee in place of the avocado oil to make the crumble buttery.
- Maple syrup – the combination of coconut sugar and maple syrup help to make the perfectly sweet topping. The maple syrup gives the topping a slightly different flavor than the coconut sugar will.
How to make gluten free blackberry crumble
Preheat the oven to 350F.
Add the blackberries to a bowl with arrowroot powder and coconut sugar. Stir well to coat the berries completely. (Note if using fresh berries, add about 1 tablespoon lemon juice and reduce the arrowroot by 1 tablespoon).
Pour the berries into a casserole dish.
Add the almond flour, chopped pecans, arrowroot powder, coconut sugar, avocado oil and maple syrup. Stir well until well combined.
Spoon the crumble mixture over top of the blackberry mixture. Flatten out the almond flour mixture over top of the blackberries.
Bake in a 350F oven for 30 minutes. Allow the blackberry cobbler to rest 10-15 minutes before enjoying.
Top tips
- If you are using fresh blackberries, add the juice of 1/2 a lemon to help the sugar and arrowroot powder stick to the berries.
- Use less arrowroot powder if you are using fresh blackberries. Frozen blackberries tend to give off more liquid, so an extra tablespoon is used for frozen blackberries.
- Frozen blackberries are great for this recipe because they are easy to keep in the freezer and don’t spoil as easily. They often tend to be more budget friendly, especially outside of peak berry season.
- If you don’t want your ice cream to melt all over the cobbler, allow the cobbler to cool 1-2 hours before serving.
- Make in advance – you can bake the cobbler up to a day in advance. Allow to cool on the counter then transfer to the fridge covered. When ready to serve, reheat in a 325F oven for 15-20 minutes.
- Let the gluten free blackberry cobbler rest for 10-15 minutes before serving (even if serving hot), this will allow the berries to cool slightly and the sauce to thicken.
- If you don’t love the seeds in blackberries, use blueberries.
Other additions
- Lemon or orange – Add the zest of half a lemon or orange to the blackberries along with the juice of half a lemon or half an orange.
- Cinnamon – add 1/2 – 1 teaspoon cinnamon to the crumble mixture for more flavor.
- Oats – if you want this to be more rustic, add 1/2 cup of rolled oats and reduce the almond flour by 1/4 cup.
- Blueberries or peaches – remove one bag of frozen blackberries and replace it with frozen blueberries or frozen peaches to change the flavor.
Topping ideas
- Maple syrup or honey
- Whipped cream (regular or dairy free)
- Ice cream
- Maple cashew frosting
Common questions
Can you make this crumble nut free?
If you want this gluten free blackberry crisp to be nut free, replace the almond flour with rolled oats and add 3 tablespoons oat flour.
Replace the pecans with pumpkin seeds, sunflower seeds or more rolled oats.
Can you use other berries instead of blackberries?
Yes! This cobbler would be especially delicious with blackberries or even cherries in place of the blackberries. You could also make it with strawberries (cut them in half or quarters), peaches (cut into slices) or raspberries (add a little extra coconut sugar to the filling to account for the tart zing of raspberries). You could also combine any of these fruits together.
Can you make cobbler in advance?
If you are using frozen fruit, it’s best to bake the cobbler immediately, let it cool and store it in the fridge. Reheat in a 325F oven for 15-20 minutes before serving.
If you are using fresh fruit, you can assemble the cobbler and wait to bake it until right before serving. The assembled cobbler should be stored in the fridge with a tight fitting lid, plastic wrap or foil for up a day in advance. When ready to bake, remove the lid/plastic/foil and bake according to the instructions.
Can you double the recipe?
Yes, you can easily double the recipe, just be sure to use a larger baking dish (or casserole dish). I would recommend at least a 9X13 dish.
Can you make individual blackberry cobblers?
Yes, instead of using a large baking dish, spoon the cobbler mixture between four ramekins. Spoon the crumble over top and bake at 350F for 20-25 minutes.
Storing leftovers
Fridge: Store leftover almond flour blackberry cobbler in a covered dish in the fridge for up to 4 days. You can reheat in the microwave or the oven (325F for 10-15 minutes) or enjoy cold.
Substitutions
- Blackberries – you can use blueberries, sliced strawberries, sliced cherries or sliced peaches in place of the blackberries.
- Arrowroot powder – you can also use tapioca starch or cornstarch in place of the arrowroot powder. Don’t skip adding this as it helps to thicken the juices that come from the blackberries.
- Coconut sugar – you can also use brown sugar or maple sugar in place of the coconut sugar.
- Almond flour – replace the almond flour with rolled oats or quick oats. Add an additional 3 tablespoons of oat flour to create the same crust.
- Chopped pecans – replace the pecans with walnuts, sliced almonds or slivered almond, pumpkin seeds or sunflower seeds.
- Avocado oil – replace the avocado oil with melted coconut oil, melted butter or melted ghee.
- Maple syrup – replace the maple syrup with honey or date syrup.
If you love this recipe, you should try
- Air Fryer Baked Apples
- Molasses Cookies (made with almond flour)
- Double Chocolate Chip Cookies
- Almond Flour Peanut Butter Cookies
Gluten Free Blackberry Crumble
Guided Recipe Video
Ingredients
Blackberry Filling
- 2 bags frozen blackberries - 4 cups
- 3 tbsp arrowroot powder (or tapioca or corn starch)
- 3 tbsp coconut sugar - or brown sugar
Crumble Topping
- 1 cup almond flour
- 3/4 cup chopped pecans
- 3 tbsp coconut sugar - or brown sugar
- 2 tbsp arrowroot powder (or tapioca or corn starch)
- 3 tbsp avocado oil - or melted coconut oil, butter or ghee
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 350F.
- In a bowl combine the blackberries, coconut sugar and arrowroot powder (use 1 less tablespoon arrowroot if using fresh berries). If you are using fresh berries, add a squeeze of lemon juice (about 1 tablespoon) as well. Stir until all the blackberries are well coated.
- Dump the blackberry mixture into a 8X8 casserole dish.
- In a bowl combine the almond flour, chopped pecans, arrowroot, avocado oil, and maple syrup. Stir until well combined.
- Spoon the crumble mixture over the blackberries. Use a spoon to press down the mixture (optional).
- Bake at 350F for 30 minutes. Allow to cool 10-15 minutes before enjoying.
Equipment
Notes
- If you are using fresh blackberries, add the juice of 1/2 a lemon to help the sugar and arrowroot powder stick to the berries.
- Use less arrowroot powder if you are using fresh blackberries. Frozen blackberries tend to give off more liquid, so an extra tablespoon is used for frozen blackberries.
- Frozen blackberries are great for this recipe because they are easy to keep in the freezer and don’t spoil as easily. They often tend to be more budget friendly, especially outside of peak berry season.
- If you don’t want your ice cream to melt all over the cobbler, allow the cobbler to cool 1-2 hours before serving.
- Make in advance – you can bake the cobbler up to a day in advance. Allow to cool on the counter then transfer to the fridge covered. When ready to serve, reheat in a 325F oven for 15-20 minutes.
- Let the gluten free blackberry cobbler rest for 10-15 minutes before serving (even if serving hot), this will allow the berries to cool slightly and the sauce to thicken.
- If you don’t love the seeds in blackberries, use blueberries.
