Any Fruit Crumble (Grain-Free)

Any Fruit Grain-Free Crumble

Even though we are in the midst of winter and rich comfort foods surround us – sometimes a bit of freshness can liven up the gray, snowy skies! A taste of summer can truly make any season brighter. That is why I present to you my Any Fruit Crumble. This recipe is so versatile, you can use any fruit or berry you like (for example, I used peaches in one and blueberries in another).

The sweet brightness of the fruit and the rich, decadence of the crumble makes this the perfect dessert – plus it’s grain-free! If so desired, pair it with your favorite ice cream – even in the deep freeze of winter.

Any Fruit Crumble (Grain-Free)

Grain-Free Fruit Crumble: The Players

The Filling

The Crumble

The How-To

1. To make the filling, it’s easy — just mix all the fruit, arrowroot powder, maple syrup, lemon juice, cinnamon, and sea salt together until the fruit is evenly covered. Then place all the ingredients into an 8×8 glass baking dish or desired bakeware.

2. To make the topping — mix together the coconut sugar, almond flour, baking powder, cinnamon, and nutmeg until well incorporated. Cut in the diced butter in until even pea-sized “crumbles” form.

3. Sprinkle the crumble evenly over the fruit filling. Bake in 350 degree oven until the fruit is bubbling and the crumble is slightly browned – about 30 to 40 minutes.

4. Cool completely (or serve slightly warmed) with a scoop of ice cream or whipped cream!


Any Fruit Crumble (Grain-Free)

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While I adore hats & happy skirts, nothing inspires me quite like geeking out over nutrition & sustainable agriculture.
My name is Kristen Michaelis, author extraordinaire and rebel with a cause.

Comments

  1. Jesn says

    Yes, I am wondering the same about substitution for almond. Have an allergy to almonds…the recipe looks great and just what is needed at this time of year!

  2. Seana says

    JT, Are there any other nuts that work for you? Nut flours are the only good substitute for almond flour. You can make your own nut flour by grinding nuts in a food processor or Vitamix.

  3. Ilissa says

    I can’t have dairy so I was wondering if I can use coconut oil or ghee in the crumble topping instead of butter? Thanks!

  4. says

    Amazing! JUST made this and waited for it to cool a touch so I’d get all the flavors – absolutely delectable! I pulled frozen chopped up sweet cherries from the freezer, that we had picked last summer, which I had mistakenly prepped a bit ago when making a sour cherry recipe. A perfect use! When thawed, they were full of juices, which I strained off and used to make a healthy homemade sport-ade beverage. For the crumble, I substituted appr.1/2 tsp tapioca flour for the arrowroot, and then, using almond meal instead of almond flour, I doubled the topping. Bad, bad, bad… but oh so good! Thank you for another delicious “go-to” recipe!!!

  5. says

    Hi Katie, I love your recipe – it looks so yummy ! I also love the fact that you use Arrowroot as it contains very good levels of B-complex group of vitamins such as niacin, thiamin, pyridoxine, pantothenic acid and riboflavin.

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