Gluten-Free Fruit Crumble Recipe

This Gluten-Free Fruit Crumble recipe makes perfect little desserts for any time of year. During the peak of summer, make it with fresh, juicy strawberries, blueberries and/or cherries (as seen in the photos below). But during the late summer, try some peaches and nectarines. And for winter? Try some apples, pears or even sweet kabocha squashes!

beautiful and delicious!

Crumbles are the definition of easy desserts– because they are supposed to be messy and so it takes all the pressure away from dessert making (and it means that this recipe is hard to mess up!). These Gluten-Free Fruit Crumbles are more crumbly than most because of the mixture of nut and buckwheat flours– almost like a shortbread cookie crumble. But the nuttiness of the flours is perfect with the super sweet fruits, amended with just a bit or orange zest and some caramelly coconut sugar.

{For a more traditional butter-and-flour fruit crumble, check out this Mixed Berry Crumble}

Gluten-Free Fruit Crumbles

Crumble Topping
½ cup almond flour
½ cup coconut flour
¼ cup buckwheat flour (or other gluten-free flour)
1 teaspoon baking powder
⅓ cup coconut sugar or sucanat
2 teaspoons orange zest
½ cup vegan margarine

Mixed Fruit Filling
3 cups chopped fresh or frozen fruit
2 Tablespoons potato, corn or tapioca starch
3 Tablespoons fruit juice (if fruit is a bit dry)

  1. Heat oven to 350°F. Lightly grease two small loaf pans, four ramekins, or other small baking dishes.
  2. To make the Crumble Topping: Combine flours, baking powder, sugar, and zest in a large mixing bowl. Grate in margarine and crumble with your fingers until large and small clumps form.
  3. To make the Filling: If using fresh berries, whisk together cornstarch and juice in a small bowl, then pour over fresh fruit. If using frozen fruit, let thaw and then use excess berry juice to combine with cornstarch. Divide fruit evenly between baking dishes and cover fruit evenly with Topping.
  4. Bake until crumble topping is golden brown and fruit is bubbly, about 20 minutes. Remove from heat and let cool almost completely before enjoying.

Yield: 3-4 servings, depending on baking dish used

it’s so hard to NOT sample before photo shoots!






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About Andrea Bertoli 597 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram


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