Bursting with seasonal berries and pantry staples, this low-sugar berry crumble is as nourishing as it is delicious. It’s a household staple—especially as summer comes to a close. If you’re in the mood for a wholesome, blood-sugar-friendly dessert that still tastes decadent, this crumble is it. Paired with a dollop of Greek yogurt or a scoop of vanilla ice cream, it’s the perfect treat for your next backyard get-together. Perfectly sweet and satiating, it’s the kind of dessert that equally passes as a nourishing breakfast. Enjoy!
What is a Berry Crumble?
It’s that coveted time of year when gardens are bountiful and farmers markets are bursting with colorful produce. It’s simply the best. As a celebration of summer, you’ll find me making this low sugar berry crumble—on repeat. The ingredients are simple, and it packs an antioxidant punch. It’s the best of both worlds: the top is delicate yet crispy and the bottom is layered with seedy, juicy fruit. While this recipe calls for berries, peaches or nectarines would be lovely too! Ultimately, crumbles are very easy to make. A crumble is a baked dessert, made of fresh fruit with a streusel-like topping.
Ingredients in this low sugar berry crumble
Think: blackberries, strawberries, raspberries, and blueberries. Pitted cherries work too!
granulated monk fruit sweetener
This is a low-glycemic sugar alternative (keeps blood sugar stable!). This is my favorite monk fruit for baking.
This is a thickening agent for the berry filling. I buy this arrowroot powder.
A gluten-free, grain-free flour that adds nuttiness and nourishing fats. I like to buy this brand in bulk and store it in the fridge.
Oats add chewiness to the otherwise crispy topping. Using these rolled oats keeps this recipe gluten-free.
Mainly, for flavor and texture.
For a bit of crunch on top!
My go-to unrefined sugar to add a note of sweetness for the crumble topping.
I love coconut oil’s subtle sweetness, but you can sub this for a 1:1 ratio of butter or ghee.
The best flavor enhancer (other than sea salt!) in baked goods.
To add a hint of warmth.
Brings out the crumble’s flavors.
Support your local farmers
Depending on where you live, you may be able to source your berries from local vendors. This retains their nutritional value, and supporting local farmers puts dollars back into your community’s economy. At any rate, berries are currently in season, so buying organic is cost-effective. Fresh or frozen berries work in this low-sugar berry crumble.
Low Sugar Berry Crumble
- 4 cups mixed berries, fresh or frozen (blackberries, strawberries, blueberries, or raspberries)
- 1 tablespoon granulated monk fruit sweetener (sub coconut sugar)
- 1 tablespoon arrowroot powder
- 1 tablespoon chia seeds
- 1 tablespoon lemon juice
- 3/4 cup almond flour
- 1/3 cup rolled oats
- 1/3 cup shredded, unsweetened coconut
- 1/4 cup chopped almonds
- 1/4 cup maple syrup
- 3 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- pinch sea salt
- Preheat your oven to 350°F.
- In an 8×8 baking pan, toss together all ingredients for the berry filling. Mix with a spoon.
- In a large bowl, combine all crumble topping ingredients. Mix evenly.
- Layer the crumble mixture on top of the berries.
- Bake for 35-40 minutes, or until the berries are bubbling and the edges of the crumble have browned.
- Let cool for 10 minutes, then dig in.
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