Delicious Raspberry Crumble (low fluoride, gluten-free, no oats)

There's something so special about a fruit crumble on a summer night. This juicy and bright raspberry crumble is perfect for a quick summer dessert. It's filled with delicious raspberries, nutty pecans, and lots of creamy butter.

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You can make this recipe using fresh or frozen raspberries. Or, put your own twist on it and use whatever berries and summer fruits you have on hand. Any in-season fruit will work!

This raspberry crumble contains no oats, which means it's perfect for anybody who is sensitive to oats or fluoride. It's also a gluten-free recipe. 

If you're looking for other low fluoride recipes, check out my 3 ingredient halibut and my small batch blueberry muffins.

Ingredients

• Crushed pecans
• Gluten-free flour: I use King Arthur’s
• Light brown sugar
• Baking powder
• Redmond Real salt
• Unsalted butter
• Organic raspberries
• Granulated sugar
• Fresh lemon juice
• Cornstarch

See recipe card for quantities.

Instructions

Preheat the oven to 375 degrees and grease a medium baking dish with butter.

In a medium bowl, combine the raspberries, granulated sugar, fresh lemon juice, and cornstarch. Mix thoroughly and pour into the prepared baking dish.

In a large bowl, combine the crushed pecans, gluten-free flour, brown sugar, baking powder, and salt. Whisk to combine. Add in the cubed butter and use a pastry cutter or your fingers until the butter is evenly distributed. The crumble should look like pebbles.

Layer the crumble evenly over the raspberries and bake in the oven for 35 minutes.

Let the crumble cool for at least 20 minutes before serving.

Hint: the crumble should be bubbling around the edges when it is done baking.

What makes this recipe low in fluoride?

This recipe is low in fluoride because it contains no oats, peanuts, raisins, grapes, or low-quality dairy. Oats can contain a lot of fluoride depending on the brand and how the oats are prepared. This recipe avoids them completely unlike some crumble and crisp recipes. Raspberries, if organic, are also low in fluoride.

Substitutions

• Pecans - instead of pecans, you can use brazil nuts. Brazil nuts are high in selenium, which is an important nutrient for detoxing from excess fluoride exposure.

FAQ

Equipment

• Nontoxic baking dish - this baking dish is similar to the one I used. It's important to avoid non-stick products if you're limiting your fluoride exposure.
• Nontoxic glass mixing bowls - glass mixing bowls are a great alternative to plastic mixing bowls. The set I linked is the same set I use and I'm obsessed with them!
• Wooden spatula - it's great to cut down on as many toxins as possible. A wooden spatula is a great alternative to rubber spatulas.

Storage

Cover the raspberry crumble with plastic wrap and store at room temperature for up to two days.

Delicious Raspberry Crumble (low fluoride, gluten-free, no oats)

There's something so special about a fruit crumble on a summer night. This juicy and bright raspberry crumble is perfect for a quick summer dessert. It's filled with delicious raspberries, nutty pecans, and lots of creamy butter.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 6 people

Equipment

• Nontoxic baking dish
• Nontoxic glass mixing bowls
• Wooden spatula

Ingredients

  

1x2x3x

• 1 cup crushed pecans
• 1 cup gluten-free flour: I use King Arthur’s
• ½ cup light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon salt: I use Redmond Real Salt
• 1 stick unsalted butter cubed
• 3 cups organic raspberries
• ¼ cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon cornstarch

Instructions

 

• Preheat the oven to 375 degrees and grease a medium baking dish with butter.
• In a medium bowl, combine the raspberries, granulated sugar, fresh lemon juice, and cornstarch. Mix thoroughly and pour in the prepared baking dish.
• In a large bowl, combine the crushed pecans, gluten-free flour, brown sugar, baking powder, and salt. Whisk to combine. Add in the cubed butter and use a pastry cutter or your fingers until the butter is evenly distributed. The crumble should look like pebbles.
• Layer the crumble evenly over the raspberries and bake in the oven for 35 minutes.
• Let the crumble cool for at least 20 minutes before serving.

Notes

the crumble should be bubbling around the edges when it is done baking.

Keyword blueberry crumble, fluoride free, low fluoride recipe, raspberry crumble, raspberry crumble no oats, summer dessert

Tried this recipe?Let us know how it was!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.