This scrumptious gluten-free crumble will have you coming back for more with its juicy blackberry filling and delightful & subtly crunchy lemon poppy seed topping! It is sweet, tart, and packed full of beautiful textures & wholesome ingredients that pleases the senses and satisfies the heartiest of appetites. This amazing dish makes a great breakfast, snack or healthy dessert!
This is by far one of my favorite creations! Marrying plump, juicy blackberries with the amazing flavors of lemon and poppy seeds has to be one of my best culinary decisions . . .
If you haven't caught on by now, my family is major fan of crisps, crumbles and cobblers. I am always experimenting when we have fruit on hand, and every once in a while there is one creation that really wows them over. This is one such creation. The lemon poppy seed topping was inspired by a granola I frequently make (recipe here) that my toddler just cannot get enough of. This crumble has everything: a bit of sweet, a bit of tart, a bit of crunch, and a whole lot of rich, moist deliciousness.
If you are a fan of lemon poppy seed muffins and also adore blackberries as much as I do, then this amazing crumble is sure to knock your socks off with its out of this world flavors!
📋 Recipe Features
- Moist, juicy, rich and delicious.
- Subtly sweet, subtly tart.
- Perfectly crisp AND creamy.
- Filled with healthy, wholesome ingredients.
- Super easy to make.
- Gluten-free & refined sugar-free with dairy-free, vegan, sugar-free and nut-free options.
💭 Top Tips
- Fresh berries result in a juicier crumble, but frozen can be used in a pinch.
- For a vegan option, honey can be replaced with maple syrup and butter can be replaced with coconut oil.
- For a dairy-free option, butter can be replaced with coconut oil.
- For a nut-free version, almond flour can be replaced with oat flour. To make oat flour, simply blend rolled oats in a blender or food processor until a fine powder forms.
- Tapioca flour enhances the texture of the berry filling, but it can be omitted or replaced with arrowroot starch if need be.
- I really love the touch of ginger in combination with the lemon flavors, but in a pinch it can be replaced with cinnamon or omitted altogether.
- Any granulated sugar can be used to replace the coconut sugar if need be.
- For a sugar-free version, I recommend this sweetener to replace the honey, and this sweetener to replace the coconut sugar.
- This gluten-free crumble tastes best when served right away, but will last covered at room temperature for 24 hours or in an airtight container in the refrigerator for up to 5 days.
🍰 More Gluten-Free Blackberry Desserts
Blackberry & Coconut Oat Crust Crumble (Gluten-Free, Vegan)
Gluten-Free Rustic Polenta Crusted Blackberry Galette
Blackberry Walnut Oat Bars (Gluten-Free, Vegan)
Blackberry Lemon Poppy Seed Crumble (Gluten-Free)
- 3 cups fresh or frozen blackberries
- 2 tbs raw honey maple syrup for vegan option
- 1 tbs lemon juice
- 1 tsp tapioca starch
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Lemon Poppy Seed Topping:
- 1/2 cup rolled oats gluten-free certified if necessary
- 1/2 cup almond flour
- 3 tbs coconut sugar
- 1 tbs poppy seeds
- 1/4 tsp ground ginger
- 1/4 tsp sea salt
- 3 tbs butter, softened use coconut oil for vegan option
- 2 tbs lemon juice
- Preheat oven to 350°F.
- In a cast iron skillet or pie dish, toss together berry filling ingredients. Set aside.
- In a large mixing bowl combine oats, almond flour, sugar, poppy seeds, ginger and salt. Mix well.
- Stir in butter and lemon juice.
- Using your fingers, mix topping ingredients until small clumps form.
- Sprinkle your topping mixture over your berries until evenly covered.
- Bake for 25 minutes, or until top is golden and berry filling is bubbling.
- Cool for a few minutes before serving.
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