Gluten-Free Mixed Berry Crumble

By AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A warm, comforting gluten-free crumble bursting with mixed berries and topped with a crunchy oat and almond topping. This American-inspired gluten-free recipe, ready in about 55 minutes, pairs granulated sugar, cornstarch, rolled oats for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups mixed berries (blueberries, raspberries, strawberries)
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 3/4 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup brown sugar
• 6 tbsp unsalted butter, cold and cubed
• 1/2 tsp ground cinnamon
• 1/8 tsp salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, toss 4 cups mixed berries with 1/3 cup granulated sugar and 2 tbsp cornstarch until berries are evenly coated. Transfer to a greased 8-inch square baking dish.
2. Step 2: In another bowl, combine 3/4 cup rolled oats, 1/2 cup almond flour, 1/3 cup brown sugar, 1/2 tsp ground cinnamon, and 1/8 tsp salt. Add 6 tbsp cold unsalted butter cubes, using your fingertips or a pastry cutter to blend until mixture resembles coarse crumbs with pea-sized pieces.
3. Step 3: Evenly sprinkle the oat-almond topping over the berry mixture.
4. Step 4: Bake for 35-40 minutes until topping is golden brown and berries are bubbly and fragrant. Let cool slightly before serving warm or at room temperature.