This Gluten Free Summer Berry Crumble is my ode to a dessert I had at the former Birchwood Cafe, an amazing local cafe in Minneapolis that closed during the pandemic. I love everything they do. Yummy food, amazing advocacy from farm to table, big voices in the local farming industry, and above all integrity….big big integrity. Which I sooooo appreciate in the restaurant industry. I loved reading their facebook posts about what they were cooking each day. Every time it made my mouth water. Yum!
So one summer day, we ventured there dinner, and they offered up a beautiful gluten free dessert that night, it was Gluten Free Pear and Raspberry Crumble. First and foremost I am always excited to see a yummy gluten free treat that I can eat, as it seems rare to find a really good, well made sweet that is Gluten Free (GF). So my excitement abounded!
I did ask for their recipe, but was not obliged….that’s ok, trade secrets and all or maybe just busyness, I get it, and it gave me inspiration to compliment with my own version.
So in honor of that super yummy dessert, I came up with this recipe.
Gluten Free Summer Berry Crumble
Medium sized bowl – These are my favorite stackable bowls
Cutting board – these are my favorite from Epicurean
Pie Plate – I recently got a vintage version of one like thi, and love the patten, so fun!
This is really adaptable to whatever berries you like or are in season, this just happened to be what I had on hand from a recent trip to the farmers market.
7 C of Strawberries hulled and sliced
3 C of Rhubarb chopped
2 C of Red Currants
1 C Butter or Coconut Oil melted
2/3 C Gluten Free (GF) Oatmeal – I like this version because it does not contain glyphosate
1 1/3 C GF Quinoa Flakes
1 1/3 C Brown Sugar or Swerve Brown Sugar
2 tsp Ceylon Cinnamon
2 tsp Nutmeg – Freshly grated
1/2 tsp Redmonds Real Salt
- Preheat oven to 350 degrees.
- Brush a 9 inch (ish) baking dish / pie plate with butter or coconut oil. I am in love with a glass oval pyrex/corning ware dish from a million years ago, that comes with a glass lid, it holds 3.3 liters and is about 12×11, and is perfect for this dish. It’s kind of like this one. Or use a fun decorative pie plate like this one.
- Mix the fruit in a medium sized bowl, and then pour fruit into the baking dish
- In a separate bowl, mix oatmeal, quinoa flakes, brown sugar, cinnamon, nutmeg and salt. Combine with a fork.
- Pour melted butter or coconut oil over the dry mixture, and continue to mix with a fork, until it resembles crumbles.
- Pour crumbles over the fruit, and spread crumbles out evenly to cover the fruit (they will not cover the fruit completely).
- Bake at 350˚ for about 25-35 minutes until browned and bubbling.
- Let cool slightly and serve with ice cream.
I hope you enjoy! Let me know if you try it with a different fruit combination!
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