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5 from 1 vote

Blackberry Lemon Poppy Seed Crumble (Gluten-Free)

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Calories: 320kcal
Author: Kristen Wood


  • Gluten-Free Rolled Oats
  • Almond Flour
  • Poppy Seeds


Blackberry Filling:

  • 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.
  • Enjoy!



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Serving: 1bowl | Calories: 320kcal | Carbohydrates: 39g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 242mg | Potassium: 251mg | Fiber: 9g | Sugar: 21g | Vitamin A: 495IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 2mg