Gluten-Free Mixed Berry Crumble

Name: Gluten-Free Mixed Berry Crumble
Cuisine: American
Ingredients: 6 cups mixed berries (raspberries, blueberries, strawberries); 1 small lemon, freshly squeezed; 1 tbsp arrowroot powder; ½ cup tapioca flour; ½ cup shredded coconut; ¼ cup coconut oil; 2 tbsp maple syrup; Cinnamon; Sea salt

5 steps

This recipe uses fresh summer berries that are low FODMAP friendly. Of course, frozen berries are available year-round and are easy to stock up on. Berries are lower in sugars than most fruits and have plenty of prebiotic fiber to feed the good gut bacteria in your microbiome.

Updated at: Thu, 17 Aug 2023 00:10:56 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories402.9 kcal (20%)

Total Fat24.7 g (35%)

Carbs40.4 g (16%)

Sugars21.6 g (24%)

Protein2.7 g (5%)

Sodium169.8 mg (8%)

Fiber9.4 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 cupsmixed berries

raspberries, blueberries, strawberries

1lemon

small, freshly squeezed

1 Tbsparrowroot powder

½ cuptapioca flour

½ cupshredded coconut

¼ cupcoconut oil

2 Tbspmaple syrup

cinnamon

sea salt

Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

In a cast iron skillet or baking dish, toss berries, lemon juice, arrowroot powder and 1 Tbsp of maple syrup until the fruit is coated. Smooth the filling into an even layer.

Step 3

In a mixing bowl, combine tapioca flour, shredded coconut, coconut oil, 1 Tbsp maple syrup, a sprinkle of cinnamon and a pinch of sea salt. Mix with a fork until crumbly.

Step 4

Pour crumble mixture over the fruit filling.

Step 5

Bake for 30 minutes or until topping is golden brown.