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Featured image with text: paleo berry crumble in a white ramekin with pecans around it and more crumble behind
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Healthy Berry Crumble (Gluten-Free)

The perfect gluten-free summer dessert. Bursting with flavor this healthy berry crumble is made with fresh or frozen berries and topped with an almond flour pecan crumble
Course Dessert
Cuisine American
Keyword almond meal, berries, pecans
Prep Time 30 minutes
Cook Time 1 hour 22 minutes
0 minutes
Total Time 55 minutes
Servings 5
Calories 379kcal
Author Shelby Stover

Ingredients

For the crumble topping and base

  • 1 cup Almond flour
  • ½ cup Pecan
  • ¼ cup Almond butter smooth*
  • ⅛ cup Honey
  • 1 tbs Almond milk

For the berry filling

  • 2 cups Berries frozen
  • 2 tbs Honey
  • ¼ cup Chia seeds

Final topping

  • ¼ cup Pecans chopped

Instructions

  • In a small food processor, grind the pecans but leave some chunks for texture.
  • In a small bowl, mix together the crust ingredients (omitting the extra pecans). It will look a bit dry but try to evenly disperse the almond butter.
  • In a large pan or wok on the stove, add in the berries and honey.
  • Heat at just over medium until the berries start to bubble a bit. Turn the heat to just below medium.
  • Use a potato masher to mash the berries and add in the chia seeds. Stir.
  • Cook a few more minutes until the berries are mashed and turn the heat to low. Cook a couple more minutes stirring frequently. Turn off and remove from heat. Let sit.
  • You want the berry mixture to be starting to get sticky but no burned, jam-like but a bit runnier.
  • Preheat the oven to 350 degrees. Grease an 8x4 dish and portion ¾ of the crust mixture into the bottom. Press down until flat.
  • Pour the berry mixture over top and smooth it out. Crumble the rest of the crust mixture.
  • Bake for 20 minutes in the oven. While it’s cooking, chop the remaining ¼ cup of pecans. After twenty minutes sprinkle the pecans over the top and then broil for only 60 seconds until mixture is golden brown. Remove from the oven, let cool slightly and enjoy!

Video

Notes

  • If you need to make this recipe vegan, use coconut syrup in place of honey
  • Store the made crumble in a sealed container in the fridge for up to 3 days.
  • Fresh or frozen berries can be used. If using fresh berries, add 1tbs of water to the mixture when boiling down
  • Enjoy as-is or topped with vanilla ice cream.

Nutrition

Calories: 379kcal | Carbohydrates: 28g | Protein: 10g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 222mg | Fiber: 10g | Sugar: 7g | Vitamin A: 42IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 2mg