A Very Berry Crumble (GF, Vegan)

A Very Berry CrumbleY’all, I’m back in the kitchen and couldn’t be happier! While I had a phenomenal time at the Tim McGraw concert, finding safe gluten free food along my road trip, and seeing the country (especially Nebraska), it’s much easier to prepare allergy-friendly food at home.

To kick off the end of summer, I made a recipe from Wellness Mama that was recommended by one of the sweetest bakers I know, Sarah Darling. For those of you without food restrictions, Sarah runs a macaroon company, Sweet Darling Pâtisserie. My mom enjoyed the macaroons we bought her last Easter! For those of you with food restrictions, Sarah is also a country music artist with a beautiful voice. You can check out of some of her songs on her website.

Now, for the crumble recipe! Wellness Mama advertises this as a 1 pan dish, and it’s just as simple as it sounds. The flavors of this dish are perfect for berry season! While the topping is quite as crispy as a traditional crumble, the flavors blend together beautifully when combined with ice cream. (I used So Delicious Vanilla Bean Coconut Milk Ice Cream, No Sugar Added). Be sure to check out my picture guide as to how we made Wellness Mama’s recipe below!

What’s your favorite dish to make with fresh berries? Are you doing anything to celebrate the end of summer, and/or return to school in your household?

Lastly, as always, happy cooking!

A Very Berry Crumble*

Allergens: Celiac Friendly. Contains coconut and almonds.


  • 4 cups of fresh berries (strawberries, raspberries, and blueberries)
  • 1¼ cups of almond flour
  • ¼ cup of coconut oil & extra for greasing the pan
  • 1 tsp. vanilla
  • Maple Syrup
  • So Delicious Vanilla Bean Coconut Ice Cream


  1. Collect ingredients and preheat the oven to 375. A Very Berry Crumble (GF, Vegan)
  2. Grease an 8 in x 8 in baking dish with coconut oil. A Very Berry Crumble (GF, Vegan)
  3. Slice strawberries and place four cups of the assorted berries in the greased baking dish.A Very Berry Crumble (GF, Vegan)
  4. In a separate bowl, mix 1 cup of almond flour, coconut oil and vanilla with your hands. A Very Berry Crumble (GF, Vegan)
  5. Once mixed add in the remaining quarter cup (or a little less) of almond flour to ensure the topping remains crumbly. A Very Berry Crumble (GF, Vegan)
  6. Sprinkle the crumbly copping over the berries. A Very Berry Crumble (GF, Vegan)
  7. Place in the oven for for 20 minutes. Remove from oven and cool for 45 minutes. A Very Berry Crumble (GF, Vegan)
  8. Place a serving in a bowl, and add a spoonful of maple syrup.A Very Berry Crumble (GF, Vegan)
  9. Top with So Delicious Coconut Milk Ice Cream and enjoy! (We used Vanilla Bean, reduced sugar). A Very Berry Crumble (GF, Vegan)

Tips and Tricks

  • You can also make this meal with frozen berries, but you’ll have to up the cooking time.
  • Currently, Dr. Bonner’s coconut oil is made in a factory with no gluten containing ingredients. You can check out the FAQ on their website. Always be sure to check for updates, and that all ingredients meet your allergy needs.

* From Wellness Mama


  1. Please Bring Me My Wine August 6, 2014
    • Kaila511 August 6, 2014
  2. Kate August 6, 2014
    • Kaila511 August 6, 2014
  3. chefceaser August 6, 2014
  4. Chitra Jagadish August 8, 2014
    • Kaila511 August 8, 2014
  5. Sylvia @superfoodista.com August 8, 2014

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