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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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Hello, my name is Katie and I am on a real food and unprocessed living journey. I share my journey on my blog, Girl Meets Nourishment. I am getting back to the basics preparing food the old-fashioned way and discovering new ideas for a healthy life. This veteran vegetarian of nine years now proudly eat lots of butter, takes cod liver oil, drinks kombucha, eats grass-fed meats, and all that is nourishing. This journey has opened me up to a new world filled with the wisdom of generations before me. I want to try these out-of-the-ordinary old-fashioned recipes and make them into my modern nourishment – making real food from real things in real time. I am also getting back to the basics with what we use in our everyday life, making our home as unprocessed as possible.

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10 Responses to Any Fruit Crumble (Grain-Free)
  1. JT
    March 6, 2014 | 11:14 am

    What is a good substitute for almond flour. I tend to have bad reactions to almonds…

    • Katie | Girl Meets Nourishment
      March 8, 2014 | 1:37 pm

      Hello JT,

      You can substitute any other nut flour (such as cashew) or you can use regular ol’ flour as well.

      Hope this helps!

  2. Jesn
    March 6, 2014 | 12:53 pm

    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!

  3. Seana
    March 6, 2014 | 1:17 pm

    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.

  4. Ilissa
    March 8, 2014 | 7:50 am

    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!

  5. JClark
    March 8, 2014 | 12:17 pm

    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!!!

  6. LittleOwlCrunchyMomma
    March 29, 2014 | 12:03 pm

    This looks awesome! Thanks for sharing. Definitely going to give this a try. <3

  7. Jenny
    June 7, 2014 | 5:02 pm

    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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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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