5.0 from 39 votes
Healthy Blackberry Crumble
This healthy blackberry crumble is the perfect sweet and gluten-free summer dessert! It's naturally sweetened with maple syrup and topped with a buttery oatmeal walnut crisp.
Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 12 servings
Calories: 213 kcal
Course:
Dessert
Cuisine:
American , International
Ingredients
The Filling:
- 7 - 8 cups fresh blackberries (4 - 5 pints)
- 2 tablespoon coconut sugar
- 2 tablespoon fresh lemon juice
- 1 tablespoon arrowroot or tapioca starch
The Crumble Topping:
- 1 cup rolled oats gluten-free certified
- ⅔ cup almond flour spooned and leveled
- ⅔ cup walnuts chopped
- ½ teaspoon salt
- ¼ - ½ teaspoon ground cinnamon based on your preference
- ½ cup pure maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F and lightly grease an 8x8-inch baking dish, 9-inch pie dish or skillet with nonstick cooking spray. Set aside.
- In a large mixing bowl, toss the blackberries coconut sugar, lemon juice, vanilla, and tapioca starch. Spoon blackberries into the greased dish.
- In a separate bowl, mix together rolled oats, almond flour, walnuts, cinnamon, and salt until well combined. Pour maple syrup and melted coconut oil and vanilla on top and mix using your hands.
- Spread the cobbler oat mixture evenly on top of the blackberries.
- Bake for 40 - 50 minutes, until the top, is golden crisp and the blackberries are bubbly. I baked mine for about 45 minutes.
- Let cool for 10 - 15 minutes before enjoying!
Cup of Yum
Notes
- Coconut Oil: You can substitute with melted butter.
- Double the Recipe: Bake this blackberry crisp in a large 9″x13″ baking dish with the same bake time.
- Make Ahead of Time: You can make crumble one day ahead of time. Simply prepare the recipe as directed (DO NOT BAKE), then cover it with foil, place it in the fridge, and bake as directed before you’re ready to serve.
- Storing: I recommend enjoying this gluten-free blackberry crumble within 3 – 5 hours of removing it from the oven for the best taste! If you have leftovers, store them in the refrigerator for up to 3 days in either a sealed container or in the original baking dish with aluminum foil on top.
- Reheating: For best results, reheat in the microwave for 45 – 60 seconds in 15-second intervals so the berries don’t burn.
Nutrition Information
Calories
213kcal
(11%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
1g
Sodium
104mg
(4%)
Potassium
222mg
(6%)
Fiber
6g
(24%)
Sugar
12g
(24%)
Vitamin A
181IU
(4%)
Vitamin C
19mg
(21%)
Calcium
63mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 213
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 104mg | 4% |
| Potassium | 222mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 19mg | 21% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.