Categories
Crumble

Gluten-Free Four-Berry Crumble

This Gluten-Free berry crumble recipe is my favorite summer dessert, with the perfect balance of sweet to tart, tender to crisp, and fruit to crumble. Vanilla ice cream on the side is highly recommended.

Course: Dessert Cuisine: American Diet: Gluten-Free Level: Easy Prep: 30 min Cook: 35 to 40 min Additional: 15 min Total: 1 hr 25 min Servings: 6 to 8

Special equipment

  • Hand mixer or stand mixer with a paddle attachment
  • Large mixing bowls
  • 9 by 13-inch baking dish
  • Wire rack

Ingredients

  • Nonstick cooking spray, for greasing baking pan
  • Vanilla ice cream, for serving

Filling

  • 1 cup fresh blueberries
  • 1 cup fresh red raspberries
  • 1 cup fresh black raspberries
  • 1 pound fresh strawberries, halved, or quartered if large
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • 2 lemons, zested
  • 3 tablespoons freshly squeezed lemon juice
  • Pinch cayenne pepper

Topping

  • 1 cup America’s Test Kitchen gluten-free flour blend, at room temperature
  • ½ cup old-fashioned oats
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar, firmly packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 stick unsalted butter, at room temperature

Directions Making the Gluten-Free Berry Crumble

  1. Preheat the oven to 350 degrees F.
  2. Lightly coat a 9 by 13-inch baking dish with nonstick cooking spray. Set aside.
  3. In a large bowl, make filling by combining the blueberries, raspberries, strawberries, cup granulated sugar, the cornstarch, lemon zest, and lemon juice. Toss until combine. Pour the berry filling into the prepared dish in an even layer. Set aside while preparing topping.
  4. Make topping by combining the flour, granulated sugar, brown sugar, oats, cinnamon, nutmeg, vanilla and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the mixture is crumbly. Distribute the topping evenly over the berries, covering the fruit completely. Bake for 35 to 40 minutes, until the juices are bubbly, and the topping is browned.
  5. Let rest on a wire rack for 15 minutes before serving. Serve warm or at room temperature with vanilla ice cream.