If you’ve been around here for a while, you know my usual rule: “Fruit – eat it alone or leave it alone.” And yet… here we are. Because rules are meant to be broken, and sometimes, the joy of eating wins! 

Say hello to my not-so-guilty summer pleasure – Mixed Berry Fruit Crumble! 

This dessert is by far my family’s most requested treat — warm, tart, and just sweet enough, especially scrumptious when topped with a scoop of vegan vanilla ice cream. 

This is the kind of dish that turns a simple moment into a celebration — whether it’s a backyard BBQ, book club with the girls, or just an everyday craving for something nourishing and nostalgic. 

I hope you enjoy it as much as we do! 

MIXED BERRY FRUIT CRUMBLE

Ingredients 

3 1/2 cups mixed berries (blueberries, strawberries, and raspberries)*

1 TB arrowroot

1 tsp vanilla 

1 1/2 cups gluten-free oats

1/2 cups chopped walnuts 

1/2 cup almond flour (any gluten free flour should work fine) 

2 TB Lakanto monkfruit

1/4 tsp cinnamon

1/2 teaspoon Celtic salt

1/4 cup maple syrup 

1/4 cup melted coconut oil 

Directions

Preheat the oven to 375 degrees F. 

Spray a 9×9 glass baking dish with cooking spray. 

In a medium bowl, mix fruit with arrowroot and vanilla, toss to combine. Place mixture into glass baking dish and set aside. 

In a medium bowl, mix together oats, walnuts, almond flour, monk fruit, cinnamon, sea salt, maple syrup, and coconut oil. 

Spoon oat almond flour topping over the fruit. Gently spread and press to cover all the fruit. 

Bake in the oven for about 30 minutes, or until the fruit is bubbling and the top has turned a light golden brown and hardened slightly. 

Remove from the oven and cool for 15 minutes before serving with a dollop of dairy-free vanilla ice cream on top. 

*Ok to use frozen fruit, simply thaw first.