Gluten Free Crumble (Any Flavor!)

This is the best gluten free crumble recipe! It’s customizable with virtually any fruit- try mixed berries, peaches, apples, pear etc. Top it off with vanilla ice cream for a crowd pleasing dessert.

Tis the season for all things berry! This gluten free crumble is truly one of my favorite dessert recipes to make for summer because it’s so easy, a fan favorite and totally customizable. You can use berries, apples, peaches, pears or some combination of your favorites!

Any kind of crumble is actually really easy to make gluten free since the filling itself is usually made with cornstarch and therefore naturally gluten free. You just need to swap the flour in the topping for a gluten free flour, sometimes using a bit more since absorbency levels are different among different flours.

The topping is crumble so there are no oats- just a simple combination of butter, sugar, flour, baking powder and salt. It’s made with pantry staple ingredients that even non gluten free people will love! If you love this recipe, try my gluten free chantilly cake or gluten free fruit tart next.

Before we get started…

• You can use fresh or frozen blueberries with this recipe. Just keep in mind that the bake time will be about 5 or so minutes longer for frozen berries since they release a lot of liquid. Do not thaw the berries if using frozen!
• I love serving this with vanilla ice cream, but whipped cream would also be delicious.
• You can definitely reduce the sugar in both the filling and the crumble topping if you prefer. For the filling- just 2 tablespoons will give a slightly sweet flavor but highlight more of the tart of the berries. For the crumble- decrease to 1/3 cup if you prefer.

How to make gluten free crumble

Preheat the oven to 350 degrees Fahrenheit. Grease a 2- 2 1/2 quart baking dish and set aside. Mine was about 7×10.

In a medium bowl, whisk together the butter and sugar for the crumble topping until well combined. Mix in the flour, baking powder and salt. Set aside in the fridge while we make the filling.

Combine all ingredients for the filling and add to the baking dish. Use your hands to add the crumble on top, spreading evenly on the dish.

Bake for about 45 minutes or until the crumble is golden brown and the filling is bubbly. Let cool for about 10 minutes, then serve with vanilla ice cream and enjoy! Try my gluten free blueberry crisp next!

Variations

Mixed berry. I opted for mixed berry for this gluten free crumble recipe, but you can also just choose one berry! I love strawberry and blueberry best here, I find raspberries and blackberries work best when mixed with at least one other berry.

Apple. An apple crumble is a fall staple recipe. If you opt for that, you will need about 6 peeled, cored and sliced apples. Then use brown sugar in place of white, plus 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger.

Peach. I love a peach cobbler in the summertime! Follow the recipe as usual, but use 6 cups of sliced peaches, I also love adding in 1/2 teaspoon of cinnamon. You can also try my peach crisp which has an oat based topping.

How to store and freeze

Once prepared, this gluten free crumble will keep in the fridge for up to 5 days. Let it cool completely, then I just cover the baking dish with foil, but you can also transfer it to an air tight container. I often just eat it cold, but you can warm it up in the microwave for about 15 seconds, then serve with ice cream.

You can also freeze this recip-e! Once cooked, just transfer it to a freezer safe container and seal tightly, or cover the dish you baked it in in plastic wrap and freeze for up to 1 month. Reheat in the oven at 350 for about 10-15 minutes or until warm.

More summer dessert recipes!

• Gluten Free Strawberry Cake
• Gluten Free Blueberry Pie
• S’mores Rice Krispie Treats

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