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Berry and Grape Crumble (gluten, dairy free)

My daughter follows a restricted diet and told me that I nailed it with this berry crumble recipe. I combined grapes from my garden with blueberries and strawberries, and used gluten-free flour and coconut oil. We had eaten nearly the whole pan when I realized I'd better write down the recipe. —Kallee Krong-McCreery, Escondido, California
  • Total Time
    Prep: 30 min. Bake: 40 min.
  • Makes
    10 servings


  • 4 cups seedless grapes, halved
  • 4 cups fresh or frozen blueberries
  • 1 cup sliced fresh or frozen strawberries, thawed
  • 3/4 cup turbinado (washed raw) sugar or 2/3 cup granulated sugar
  • 1/3 cup cornstarch
  • 1-1/2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • 1-1/2 cups gluten-free all-purpose baking flour
  • 1/3 cup turbinado (washed raw) sugar or 1/4 cup granulated sugar
  • 1-1/2 teaspoons baking powder
  • 1/3 cup coconut oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon turbinado (washed raw) sugar
  • 1/2 teaspoon ground cinnamon


  • Preheat oven to 375°. In a large bowl, combine the first 7 ingredients; transfer to a greased 2-qt. baking dish.
  • For crumble, place flour, sugar and baking powder in a food processor; process until combined. Add coconut oil, egg and vanilla; pulse until crumbly. Sprinkle over fruit mixture. Combine topping ingredients; sprinkle over crumble. (Dish will be full.) Place on a rimmed baking sheet.
  • Bake until topping is golden brown and filling is bubbly, 40-45 minutes. Serve warm.

Test Kitchen tip
  • For testing purposes only, we used King Arthur Gluten-Free All-Purpose Flour.
  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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