Summer Berry Breakfast Crumble Recipe

Name: Summer Berry Breakfast Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Blueberries; 1 cup Raspberries; 1 cup Strawberries, Quartered; 1/4 cups Coconut Sugar; 1/4 cups Fresh Squeezed Lemon Juice; 2 Tablespoons Gluten Free Flour; FOR THE CRUMBLE:; 1-1/4 cup Rolled Oats; 1/3 cups Chopped Nuts; 6 Tablespoons Gluten Free Flour; 1/4 cups Shredded Coconut; 1 teaspoon Sea Salt; 1 pinch Cinnamon; 1/2 cups Coconut Oil, Melted And Cooled, Plus More For Greasing The Baking Dish; 1/4 cups Maple Syrup

Servings: persons

1 cup Blueberries
1 cup Raspberries
1 cup Strawberries, Quartered
1/4 cups Coconut Sugar
1/4 cups Fresh Squeezed Lemon Juice
2 Tablespoons Gluten Free Flour
FOR THE CRUMBLE:
1-1/4 cup Rolled Oats
1/3 cups Chopped Nuts
6 Tablespoons Gluten Free Flour
1/4 cups Shredded Coconut
1 teaspoon Sea Salt
1 pinch Cinnamon
1/2 cups Coconut Oil, Melted And Cooled, Plus More For Greasing The Baking Dish
1/4 cups Maple Syrup

1
Preheat oven to 350u00b0F and lightly grease an 8x8 baking dish with coconut oil.
2
In a medium-size mixing bowl, combine berries with coconut sugar and lemon juice. Let sit for 10 minutes to allow berries to release their juices, then mix in gluten-free flour. Transfer mixture to baking dish and spread in an even layer.
3
In a separate bowl, combine ingredients for the crumble, starting with the dry ingredients. Mix in coconut oil and maple syrup and stir until well incorporated. Sprinkle crumble over berries in an even layer in the baking dish and bake for 35-40 minutes, or until set. Check this by tilting the baking dish ever so slightly and watching if the crumble slides to one side. If it does, it has not yet set, so continue baking.
4
Let it cool for at least 30-40 minutes before cutting into it. Serve immediately with whipped cream or yogurt, and store leftovers in an airtight container for up to one week.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup Blueberries, 1 cup Raspberries, 1 cup Strawberries, Quartered, 1/4 cups Coconut Sugar, and more.

Yes, Summer Berry Breakfast Crumble falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Summer Berry Breakfast Crumble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions