Low-Carb Mixed Berry Crumble (Gluten-Free)

Indulge in a healthier treat with this easy-to-make low-carb mixed berry crumble, perfect for any season. Made with a combination of vibrant and delicious berries (fresh and frozen work!), and a gluten-free and nutritious crispy topping, this berry crumble is sugar-free, lectin-free, and vegan, but so delicious and satisfying.

Why we love this mixed berry crumble

It’s a healthy treat you can have with no guilt. Berries are incredibly nutritious, and in this combination, their health benefits are enhanced. The healthy fats, protein, fiber, and spices will lower the glycemic impact of the fruits. There is no sugar and cornstarch, common ingredients in berry crisp recipes.

It’s easy to make and to personalize. Use any mix of berries you have, fresh or frozen. Use your favorite combination of nuts for the crumble. You can use coconut oil for a vegan option or butter if you prefer.

It accommodates many diets. This berry crumble is gluten-free, lectin-free, sugar-free, and Whole30 compliant. And, for a fruit dessert, it is low-carb, with only 8 grams of net carbs per serving (all coming from fruits and nuts).

Ingredients for this mixed berry crumble recipe

To make a low-carb and healthier crumble, use a mix of nuts, coconut flour, and shredded coconut. This crumble can be made with coconut oil (my choice) or butter, so use whichever you prefer.

You can use both fresh or frozen fruits, any mix you have. If you have an abundance of fresh berries that you need to use, go ahead and use fresh ones. But if you have to buy to make the crumble, I’d suggest you buy a frozen mix, preferably organic. The berries are picked at the pick of ripeness and have similar nutritional values, and will probably be cheaper.

I use inulin powder as a sweetener, which is not very strong. If you prefer more sweetness, use another non-caloric, natural sweetener of your choice. Just consider that two tablespoons of inulin powder will be less sweet than two tablespoons of monk fruit, for example.

Don’t skip the flavors of cinnamon, licorice, vanilla, and lemon zest. They give this berry crumble an incredible taste, plus they add to its natural sweetness.

This is the complete list of ingredients:

• 1 cup mixed nuts, raw (hazelnuts, walnuts, macadamia, blanched almonds or your favorite mix)
• 1/4 teaspoon Ceylon cinnamon
• 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
• 1/4 teaspoon licorice powder
• zest of one organic lemon
• 2 tablespoons coconut flour
• 2 tablespoons shredded coconut
• 2 tablespoon inulin powder (or another favorite low-carb sweetener, see notes or post on quantities)
• 2 tablespoons coconut oil, room temperature
• 250 grams mixed berries, fresh or frozen (strawberries, blueberries, blackberries, raspberries, currants, or any mix you have)

How to make this low-carb mixed berry crumble

This is as easy as dessert gets:

• Preheat the oven to 350F and prepare a stoneware, glass, or ceramic baking dish that can hold 2 1/2 to 3 cups of liquid (or use individual ramequins).
• If you are using fresh fruits, make sure the fruits are washed and dried before you start the preparation.
• Mix the cinnamon, licorice, vanilla, and lemon zest in a bowl.
• Process the mix of nuts to chop them into smaller pieces, then, in a large bowl, mix with the coconut, 1 tablespoon of inulin powder, coconut oil, and half of the spice mix.
• Place the fresh or frozen berries in the baking dish and sprinkle with one tablespoon of inulin powder and the remaining spice mix. Gently toss.
• Add the crumble mix on top of the fruit mixture, pressing down gently, and bake for 30 minutes, or until the top is golden (keep an eye on the crumble if you have an oven that runs hot).
• Serve warm or cold, as it is, or with a dollop of goat or coconut yogurt.

How to serve this mixed berry crumble

This gluten-free, sugar-free, and lectin-free berry crumble is perfect for any season, but it is the ultimate summer treat.

You can serve it as it is, straight from the oven. Or refrigerate and eat cold for a refreshing dessert. You can add a scoop of sugar-free vanilla ice cream or a dollop of coconut yogurt and top with fresh mint leaves.

This berry crumble is a great make-ahead dessert for a big gathering. You can serve it cold or re-warm it in the oven before serving.

And honestly, considering all the healthy ingredients, I would have it for breakfast. 😊

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Print Recipe

Low-Carb Mixed Berry Crumble (Gluten-Free)

(8 votes, average: 4.00 out of 5)

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By Claudia Curici, Health Coach – Serves: 4

Prep Time: 15 minutes – Cooking Time: 30 minutes

Indulge in a healthier treat with this easy-to-make low-carb mixed berry crumble, perfect for any season. Made with a combination of vibrant and delicious berries (both fresh and frozen work!), and a gluten-free and nutritious crispy topping, this berry crumble is sugar-free, lectin-free, and vegan, but so delicious and satisfying.

Ingredients

• 1 cup mixed nuts, raw (hazelnuts, walnuts, macadamia, blanched almonds)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla powder (or 1/2 teaspoon vanilla extract)
• 1/4 teaspoon licorice powder
• zest of one organic lemon
• 2 tablespoons coconut flour
• 2 tablespoons shredded coconut
• 2 tablespoon inulin powder (or another favorite low-carb sweetener, see notes or post on quantities)
• 2 tablespoons coconut oil, room temperature
• 250 grams mixed berries, fresh or frozen (strawberries, blueberries, blackberries, raspberries, currants, or any mix you have)

Instructions

1

Preheat the oven to 350F / 180C and prepare a stoneware, glass or ceramic baking dish that can hold 2 1/2 to 3 cups of liquid (or use individual ramequins).

2

If you are using fresh fruits, make sure the fruits are washed and dried before you start the preparation.

3

Mix the cinnamon, licorice, vanilla, and lemon zest in a bowl.

4

Process the mix of nuts to chop them into smaller pieces, then mix with the coconut, 1 tablespoon of inulin powder, coconut oil, and half of the spice mix.

5

Place the berries in the baking dish and sprinkle with 1 tablespoon of inulin powder and the remaining spice mix. Gently toss.

6

Add the crumble mix on top of the berries, pressing down gently, and bake for 30 minutes, or until the top is golden (keep an eye on the crumble if you have an oven that runs hot).

7

Serve warm or cold, as it is or with a dollop of goat or coconut yogurt.

Notes

Inulin powder is a natural sweetener that doesn't have as mush sweetening power as other sweeteners. If you use a granulated non-caloric sweetener, add less, or depending on your sweet tooth.