Berry Crumble

This delicious berry crumble is gluten-free and takes just a few minutes to prepare and then the the rest of the magic happens in the oven. It’s the perfect dish to make with whatever berries you have on hand.

Summer might be the season of berries, but you can enjoy this berry dish all year round by using frozen berries instead of fresh. This berry crumble is so delicious we even ate it for breakfast a few times.

Summer might be the season of berries, but you can enjoy this berry dish all year round by using frozen berries instead of fresh. I would have loved to have made this berry crumble with fresh berries that I picked myself, but the blueberries in Alaska this summer, while plentiful, are not the best because we are in the middle of a record-breaking drought.

My strawberry patch is new this summer, so I don’t have any homegrown strawberries either, but I’m hoping that by next summer I’ll have at least a few to add to something tasty.

I’ve made this berry crumble at least twice in the past month or so, and every time it gets eaten much faster than I would have planned for. There may have even been a day or two when I ate it for breakfast with some vanilla yogurt! So, if you want a dish that serves double duty as dessert and breakfast…this is definitely that dish (though I’ve also been known to eat cake or cookies for breakfast, so the standard there is pretty low)!

My favorite part about this berry crumble is that it only requires two dishes. The baking dish and the bowl you need for mixing the topping. Fewer dishes is always a win in my book!

Berry Crumble

Berry Crumble

Makes: 12 servings

Name of image (title of post is fine)

Prep time:

Cook time:

  • 2-2.5 cups of berries (enough to cover the bottom of a 9x13 baking dish)
  • 1 cup gluten-free oats
  • 1 cup gluten-free flour
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter or coconut oil

  1. Preheat oven to 350°F.

  2. Spray a 9x13 baking dish with coconut or avocado oil. Place the berries in the bottom of the dish (I used strawberries and blueberries).

  3. Mix all of the remaining ingredients in a bowl. You'll probably need to use your hands to incorporate the butter. You want it to be well mixed and a bit crumbly.

  4. Sprinkle the topping over the berries. Bake in the oven for 30-40 minutes until the fruit is bubbling and the topping is just starting to brown.

  5. Remove from the oven and let cool before serving. It will solidify a little as it cools.

health benefits of blueberries

I don’t love the term “superfood” because I think that it gives people the impression that eating more of a particular food is better, when in reality having a variety of foods in your diet is actually beneficial, but blueberries do have tons of excellent nutrients in them, especially when you consider their size.

I’m a nurse practitioner…you didn’t think you were going to just get a recipe out of this post did you?!

Blueberries are full of antioxidants, which protect your body from free radicals. Free radicals are unstable molecules that can cause damage to your cels and contribute to accelerated aging and many diseases. [1]

One study done on the health benefits of blueberries showed that after four weeks of drinking blueberry juice daily, DNA damage was decreased by 20%. [2] The participants in this study drank one liter of blueberry juice mixed with apple juice daily, which is a lot, but there are other studies using whole blueberries that have similar findings. [3]

The antioxidants in blueberries might also protect oxidation of the LDL cholesterol in your blood. LDL is considered the “bad” cholesterol by mainstream medicine. The real dangers of LDL cholesterol occur when it becomes oxidized and that is what is often linked to heart disease. [4,5]

Blueberries may also benefit your brain and help to improve memory, especially in older adults [6] and they may also improve insulin sensitivity and help to prevent diabetes. [7]

health benefits of strawberries

Strawberries are also beneficial to your health. While they don’t pack quite as big of a nutritional punch as blueberries do, they definitely shine in some different areas than blueberries.

One study found that middle-aged women who had three or more servings of one half cup of strawberries or blueberries were 34% less likely to have a heart attack compared to those who are fewer berries (berry crumble is good for your hearts ladies!). [8] This benefit is likely due to the antioxidants in the berries, specifically anthocyanins, which relax blood vessels and lower blood pressure. Strawberries are also high in fiber, vitamin C, and folate all of which are beneficial to cardiac health.

Strawberries can also help prevent the formation of the blood clots that occur in strokes. They contain chemicals called malonate esters which help to stop organ damage and prevent blood clots. Malonate esters are also found in apples and grapes. [9]

Strawberries are high in vitamin C so they can also help with brain function, boost immunity, and in the prevention of certain types of cancer.