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Gluten-Free Buckwheat Berry Crumble #glutenfree #crumble #refinedsugarfree #dairyfree #berries #dessert #healthydessert

Gluten-Free Buckwheat Berry Crumble

Course Dessert
Cuisine berries, buckwheat, crisp, crumble, dairy free, egg free, gluten-free, healthy dessert, refined sugar free, summer
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 people


  • 4.5 cups frozen berries fresh work too
  • 3 tablespoons potato starch
  • 2 teaspoon lemon juice
  • 1/4 cup + 1 tablespoon honey divided
  • 1/4 cup coconut sugar divided
  • 1 cup Buckwheat Flakes
  • 1/4 cup cashews finely chopped
  • 1/4 cup pecans finely chopped
  • 1/4 cup coconut flakes
  • 1 teaspoon cinnamon
  • 3 tablespoons palm shortening or vegetable based butter such as earth balanced


  1. Heat the oven to 350 F. In an 8x8 casserole pan, add the berries, potato starch, lemon juice, 2 tablespoons of honey, and 2 tablespoons of coconut sugar. Stir well.
  2. Place the casserole in the oven and let cook for 10 minutes, allowing the berries to unthaw. Once done, remove from oven and stir well.
  3. Meanwhile, in a large bowl, mix together the buckwheat flakes, cashews, pecans, coconut flakes, and cinnamon.
  4. In a saucepan over medium heat, melt 3 tablespoons of honey, 1 tablespoon of coconut sugar, and the butter. Once melted, add to the dry mixture in the large bowl. Mix thoroughly. You should obtain a crumb like texture.
  5. Sprinkle the crumb mixture on top of the berries, making sure to cover all areas, even up to the edges. The layer of crumbs should be about 1.5 centimeters thick. It should really cover the entirety of the berries. If you have a little extra crumble remaining at the end, this is okay.
  6. Cook at 350 F for 30 minutes.
  7. Remove from oven and let cool for at least 15 minutes before serving. Dollop with some dairy free whipped cream, or drizzle warm chocolate on top for an extra sweet treat!