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delicious-raspberry-crumble-low-fluoride-gluten-free-no-oats

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
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6 people

Equipment

Ingredients
  

  • 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
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