The Yummiest Anti-Inflammatory Gluten-Free Berry Crumble Recipe

This recipe is for anyone who loves a berry dessert or berry crumble. You do not have to be on a gluten-free diet to enjoy this dessert. For health reasons I am seriously limiting gluten, dairy, added sugar, and numerous other foods. When I was a kid I had to go a similar diet for my health for two years and it was tough to not be able to have my favorite snacks. Thankfully, these days there are numerous healthy alternatives without dairy, gluten, or added sugars. I was craving a berry crumble when I decided to switch out my usual ingredients for gluten-free alternatives. It came out even more delicious than the original and I had to share the recipe with you.

What I love about this recipe is that it tastes just as decadent as the original. You are not missing out by cutting out the gluten, dairy, and added sugars. It is a dessert that you can feel good about eating.

It was so good that I brought one in to work for my coworkers and they loved it. One of my coworkers said he would not be able to tell the difference with the gluten-free ingredients. Another coworker claimed it tasted naturally sweet and not overly sweetened. The raspberries really give it a pop of flavor and the blueberries sweeten up the tartness of the raspberries. This berry crumble is perfect for breakfast or as a healthy dessert.

For this recipe you will need:

Fresh or frozen organic wild blueberries and raspberries (You can also add blackberries)
A small lemon
Arrowroot starch
Maple Syrup
Cassava Flour (or your favorite gluten-free flour)
Shredded unsweetened coconut
Coconut sugar
Oats
Walnuts
3/4th stick of unsalted butter (or your favorite butter alternative to make it dairy-free. Coconut oil will work well)

The Recipe:

Preheat your oven to 350 degrees Fahrenheit.

Fill your baking dish with the berries about half way full or slightly over. Mix in two tablespoons of arrowroot starch and one tablespoon of maple syrup.

Juice the lemon and pour over the berries. Mix the berries well.

In a separate bowl pour in a half cup of cassava flour, a half cup of unsweetened shredded coconut, and a half cup of coconut sugar. Add a small handful of oats and another small handful of walnuts. Pour in your melted butter (or coconut oil or butter alternative) and mix well. Once mixture is saturated and clumpy, sprinkle it evenly over the berries.

Bake for 45-60 minutes or until lightly golden on top.

Serve warm or cold. I personally love mine warmed up. And enjoy!