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Grape and Berry Crumble

My daughter follows a restricted diet and told me that I nailed it with this dairy-free berry crumble recipe. I combined grapes from my garden with blueberries and strawberries, and used gluten-free flour and coconut oil. We had eaten nearly the whole pan when I realized I'd better write down the recipe. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    10 servings

Ingredients

  • 4 cups seedless grapes, halved
  • 4 cups fresh or frozen blueberries
  • 1 cup sliced fresh or frozen strawberries, thawed
  • 3/4 cup turbinado (washed raw) sugar or 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1-1/2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • CRUMBLE:
  • 1-1/2 cups gluten-free all-purpose baking flour
  • 1/3 cup turbinado (washed raw) sugar or 1/4 cup granulated sugar
  • 1-1/2 teaspoons baking powder
  • 1/3 cup coconut oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • CINNAMON-SUGAR TOPPING:
  • 1 teaspoon turbinado (washed raw) sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish.
  • For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed baking sheet.
  • Bake until topping is golden brown and filling is bubbly, 40-45 minutes. Serve warm.
Test Kitchen Tip
  • For testing purposes only, we used King Arthur Gluten-Free All-Purpose Flour.
  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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