Sugar: I used normal white sugar, but feel free to use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar alternative that does not raise your blood sugar).

Almond Flour: You can either use almond flour or almond meal (learn how to make your own in just 5 minutes)! Alternatively, you can also use walnut flour or cashew flour if you prefer.

Tapioca Starch: I used tapioca starch (which is also known as “tapioca flour”) to keep this recipe completely grain-free, but you may also use corn starch or arrowroot starch if you like.

Coconut Oil: I like using refined coconut oil as it has a more neutral flavor compared to extra virgin coconut oil (which has a stronger coconut taste and smell). You may also use chilled vegan butter if you prefer. If you are not lactose-intolerant, feel free to use chilled butter instead.

Vanilla Extract: Adding vanilla extract gives the crumble topping extra flavor, but you can easily leave it out if you rather not, or simply don’t have it on hand.

Ice Cream: I highly recommend serving this delicious gluten-free berry crumble with a scoop of dairy-free vanilla ice cream, but honestly this vegan berry crumble is so tasty you can eat it on its own.

Storing: To store, cover this mixed berry crumble with plastic wrap and store in the refrigerator for up to 5 days. When ready to eat, remove the plastic wrap and reheat it in the oven for 10 minutes at 350F before serving.

This recipe was originally published in 2014, but has since been republished with clearer instructions, better pictures, and recipe notes and substitutions.