You’ll love this simple recipe for delicious dairy free berry crumble. Create a beautiful mixed berry dessert just like a traditional fruit crumble, but without the butter or gluten in the topping. Even better, this quick and easy allergy-friendly berry crumble is made with just 3 ingredients.
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Jump to RecipeCrumble, cobbler or crisp?
What is the right name for a dessert made from baked fruit with a crunchy topping?
In my family we grew up with fruit crumbles. Delicious apple, apricot or berry, topped with strudel-like crumb made from sugar, flour and butter. This is what most people think of as traditional fruit crumble. Some people also add nuts to the crumble topping for extra flavour and texture.
A cobbler is very similar. It too is made from stone fruits or berries in a baking pan. However for a cobbler, biscuit or cake like mixture is dropped or pressed onto the fruit so that when it cooks, some of the fruit will show through the topping to give a ‘cobblestone’ effect. Which is how cobbler gets its name.
Fruit crisps are another variation, with a similar topping to fruit crumble but with oats added. Some recipes also add nuts or cinnamon to the oat mixture.
Depending on how you add the topping to this recipe, you could call it either a berry crumble or a berry cobbler.
Allergens to watch out for in crumbles
Typical fruit crumble or cobbler desserts are made with flour and butter, so are not suitable for wheat or milk allergy or people who need to avoid gluten. Tree nuts like almonds or hazelnuts are sometimes added as well. Other recipes use oats, which aren’t considered gluten free in Australia.
Fortunately it’s still possible to create a delicious crunchy crumble topping with gluten free and dairy free ingredients, without the nuts. This makes our dairy free berry crumble suitable for vegans too.
Dairy free berry crumble ingredients
To make our allergy-friendly crumble, you’ll only need 3 ingredients:
- 500g (1.1lb) mixed frozen berries
- 80g dairy free spread / vegan butter, melted
- 1 x 375g (13.2 oz) packet gluten free vanilla cake mix
What type of berries to use
In this recipe we used a mix of frozen raspberries, blueberries and strawberries for a delicious mixed berry flavour. However you can use the equivalent quantity of any berries you like. We have left over frozen blackberries from our late summer picking that would also be delicious.
Dairy free spread
Our dairy free spread of choice is Nuttelex, which is dairy, gluten, nut and soy free. You can use your usual dairy free or vegan butter substitute without making any adjustments.
Allergy-friendly cake mix
Our local stores have a few different gluten free and wheat free packet cake mixes that are suitable for this recipe. We often use Orgran vanilla cake mix as Orgran products are made in dedicated allergy-friendly facilities and we don’t need to worry about ‘may contain’ warnings. They are also available at many health food stores and on Amazon.
Method
Preheat over to 180C / 350F.
Lightly grease a 22 x 16 cm rectangular baking dish with a small amount of dairy free spread. (This baking dish size is approximately 9 x 6 inch, but you could also use an 8 x 8 inch square dish).
Spread the frozen berries evenly in the base of the baking dish.
Melt the dairy free spread in a small glass bowl in the microwave on medium heat for around 30 seconds (or until completely melted).
In a separate mixing bowl, combine the gluten free cake mix with half of the melted dairy free spread. Using a fork, gently combine until the mixture forms small clumps.
Spread clumps of cake mixture over the top of the fruit to cover with an even layer.
Note: If your gluten free packet cake mix is slightly smaller or larger than the 375g/13.2oz packet we used, you can use slightly more or less melted dairy free spread in this recipe. You may also have crumble topping left over.
Drizzle the remaining melted spread over the top.
Place the baking dish in the oven and bake for approximately 35 minutes or until the crumble topping is golden brown.
Serve warm. Enjoy dairy free berry crumble on its own, or with a scoop of allergy-friendly vanilla ice-cream.
This recipe serves 4-6 for dessert.
More allergy-friendly recipes
For another delicious berry recipe, try our mixed berry pancake tray bake. Of if you are a fan of crumble, you’ll also love our allergy-friendly apple crumble muffin recipe.
You’ll also find lots more dairy free and allergy-friendly recipes on our recipe page.
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Dairy Free Berry Crumble (Gluten Free, Vegan)
Equipment
- 1 22 x 16cm (9 x 5 inch) ceramic or metal baking dish
- 1 small microwave safe bowl
- 1 mixing bowl
- 1 Fork
Ingredients
- 500 g (1.1lb) mixed frozen berries
- 80 g dairy free spread / vegan butter, melted
- 1 packet 375g (13.2 oz) packet gluten free vanilla cake mix
Instructions
- Preheat over to 180C / 350F.
- Lightly grease a 22 x 16 cm rectangular baking dish with a small amount of dairy free spread. (This baking dish size is approximately 9 x 6 inch, but you could also use an 8 x 8 inch square dish).
- Spread the frozen berries evenly in the base of the baking dish.
- Melt the dairy free spread in a small glass bowl in the microwave on medium heat for around 30 seconds (or until completely melted).
- In a separate mixing bowl, combine the gluten free cake mix with half of the melted dairy free spread. Using a fork, gently combine until the mixture forms small clumps.
- Spread clumps of cake mixture over the top of the fruit to cover with an even layer.
- Drizzle the remaining melted spread over the top.
- Place the baking dish in the oven and bake for approximately 35 minutes or until the crumble topping is golden brown.
- Serve warm on its own, or with a scoop of allergy-friendly vanilla ice-cream.
