Gluten Free Blackberry Crumble

Blackberry crumble with almond flour is easy to make and only requires 5 minutes of prep! This gluten free blackberry crumble is naturally sweetened and can be made with fresh or frozen blackberries. Top with ice cream or whipped cream to make an extra special dessert any time of the year!

Course Dessert

Cuisine American

Keyword blackberry crumble with almond flour, gluten free blackberry crumble

Prep Time 5

Cook Time 30

Cooling Time 10

Total Time 45

Servings

Calories 404kcal

Author Samantha Rowland

Equipment

8X8 casserole dish

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.

Video

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.

Nutrition