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.
Prep: 30 mins
Cook: 35 to 40 mins
Additional: 15 mins
Total: 1 hr 25 mins
- Stand mixer with a paddle attachment
- Large mixing bowls
- 9 by 13-inch baking dish
- Flour sifter
- Cooling wire rack
- Non-stick cooking spray, for greasing baking pan
- Vanilla ice cream, for serving
- 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
- 1 cup America’s Test Kitchen gluten-free flour blend, at room temperature, recipe follows
- 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
America’s Test Kitchen Gluten-Free Flour Blend
Yield: 42 ounces (about 9 1/3 cups)
- 4 ½ cups plus 1/3 cup white rice flour (Bob’s Red Mill strongly recommended)
- 1 2/3 cups brown rice flour (Bob’s Red Mill strongly recommended)
- 1 1/3 cups potato Starch (Make sure you use potato Starch, not potato flour)
- ¾ cup tapioca starch
- 3 tablespoons instant nonfat dry milk powder
Mixing gluten-free flour blend
In a large bowl, gently whisk all ingredients together until well combined. (Note: Take your time and make sure it all gets turned over well.) Then sift the flour blend. To ensure freshness, transfer blend to an airtight container and refrigerate for up to 3 months. Bring it to room temperature before using in a recipe.
Making the Gluten-Free Berry Crumble
- Preheat the oven to 350 degrees F.
- Lightly coat a 9 by 13-inch baking dish with non-stick cooking spray. Set aside.
- In a large bowl, make filling by combining the blueberries, raspberries, strawberries, 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.
- 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.
- When done, remove crumble from oven and let rest on a wire rack for 15 minutes before serving. Serve warm or at room temperature with vanilla ice cream.