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freshly baked batch of gluten-free berry crumble cups

Gluten-Free Berry Crumble Cups

These gluten-free berry crumble cups are small, easy-to-make desserts packed with juicy berries and a crunchy almond-oat topping. Perfect for breakfast, snack, or dessert—they’re sweet, light, and just a little indulgent.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 Cups
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Berry Filling:
  • 2 cups mixed berries blueberries, raspberries, blackberries
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
Crumble Topping:
  • 1 cup almond flour
  • ½ cup gluten-free rolled oats
  • ⅓ cup brown sugar or coconut sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup cold unsalted butter cubed (or coconut oil for dairy-free)

Method
 

  1. Preheat Oven: Heat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
  2. Prepare Berry Filling: Mix berries with maple syrup, lemon juice, and cornstarch in a bowl. Make sure all berries are coated.
  3. Make Crumble Topping: In another bowl, combine almond flour, oats, sugar, salt, and cinnamon. Cut in cold butter with a pastry cutter or fingers until mixture looks like coarse crumbs.
  4. Assemble Cups: Fill each muffin liner about two-thirds with berries. Sprinkle crumble topping evenly over each cup.
  5. Bake: Bake 25–30 minutes until topping is golden and berries are bubbling.
  6. Cool & Serve: Let cool slightly before serving. Optional: top with vanilla ice cream or whipped cream.

Notes

  • You can use frozen berries—they work fine and will create a slightly more syrupy filling.
  • For a dairy-free version, swap butter with coconut oil.
  • The topping can be mixed ahead of time and stored in the fridge for up to a week.
  • If serving for breakfast, pair with Greek yogurt for a lighter option.