Fruit Crumble
A gluten-free, dairy-free fruit crumble loaded with blueberries, strawberries, and apples under a honey-maple oat topping — healthy enough for breakfast, sweet enough for dessert.
- Prep Time
- 15 min
- Cook Time
- 48 min
- Total Time
- 1 hr 3 min
- Servings
- 8 servings
Healthy breakfast options that don't taste like you're grazing on fresh grass can be hard to find, especially if you like something on the sweeter side. This one checks every box — fiber, protein, and healthy fats that keep me full for hours.
Between my six-year-old, my parents, and me, a batch of this disappears within days. It doubles as a dessert too, since it's basically a fruit cobbler in disguise — just don't tell anyone that until after they've had a bowl.
Ingredients
For the Filling
- 4 cups organic blueberries
- 2 cups organic strawberries, cut into 1 inch pieces
- 2 cups diced organic Granny Smith apples
- 1 tablespoon arrowroot starch
For the Topping
- 2/3 cup brown rice flour
- 2 cups gluten-free rolled oats
- 1 cup slivered almonds
- 1/2 cup honey
- 1/2 cup maple syrup
- 1/2 cup coconut oil, melted
- 1 tablespoon ground cinnamon
Instructions
- 1Preheat oven to 350 degrees.
- 2Combine the filling ingredients in a mixing bowl and toss together, then spread into an even layer in a 9x13 inch baking dish.
- 3Combine the topping ingredients in a separate bowl and toss together until well combined.
- 4Spread the topping evenly over the fruit.
- 5Bake for 45-50 minutes.
- 6Let rest for 5 minutes before serving.
Tips
- Tell people it's a fruit cobbler and let them enjoy dessert for breakfast without overthinking it.
Storage & Reheating
Store in airtight containers in the refrigerator for up to 7 days or the freezer for up to 3 months.
