Gluten-Free Haskap Crumble

Some of the best memories are the ones you never plan.

Our family had set out for a day of strawberry picking, but when we arrived, the farm was so busy that we decided to turn around. It felt like our plans had been spoiled. A huge shoutout to my brother-in-law from the UK, who spotted a little roadside sign for Berries By The Bay and convinced us to stop. None of us had ever heard of haskap berries before, and now I can’t imagine summer without them.

What started as a backup plan quickly became one of our favourite summer adventures. Walking through the rows together, filling our baskets, laughing, tasting berries straight from the bushes, and watching the kids discover a fruit they’d never tried before made for such a special afternoon. Sometimes it’s those unexpected detours that create the sweetest memories.

If you’ve never tasted a haskap berry, imagine a delicious cross between a blueberry, blackberry, and raspberry with a bright, tangy finish. They’re incredibly flavourful, packed with antioxidants, and absolutely perfect for baking.

Since we came home with all this tasty fresh haskaps, I knew exactly what I wanted to make, a warm, comforting crumble. This recipe is extra special because it’s completely gluten-free, made with almond flour, and one my mom can enjoy too. The buttery almond crumble bakes up perfectly crisp while the berry filling becomes thick, rich, and wonderfully jammy after a quick simmer on the stove.

This recipe is extra special because it’s completely gluten-free, made with almond flour, and one my mom can enjoy too. The buttery almond topping turns perfectly crisp while the juicy berries bubble underneath into the most irresistible filling.

Serve it warm with vanilla ice cream or Devon custard…or enjoy it straight from the dish with a spoon (no judgment here!). Give my revile a try, you’ll love it.

INGREDIENTS:

Filling:

• 5 cups of fresh haskap berries

• 1/3 cup of granulated sugar (adjust depending on sweetness of berries

• 2 tablespoons of water

Almond Crumble Topping:

• 2 cups of almond flour

• 1 cup of gluten-free rolled oats

• 1/2 cup of packed brown sugar

• 1/4 cup of granulated sugar

• 1/2 cup of cold unsalted butter, cut into cubes

  
  

STEPS:

1. Preheat the oven to 375°F (190°C).

2. In a medium saucepan, combine the haskap berries, sugar, and 2 tablespoons of water. Bring to a gentle simmer over medium heat, stirring occasionally.

3. Cook for 8 minutes, just until the berries begin to burst and release their juices.

4. Remove from the heat and pour the warm berry filling into the prepared baking dish.

5. In a separate bowl, combine the almond flour, gluten-free rolled oats, brown sugar, and granulated sugar. Cut in the cold butter until the mixture forms coarse crumbs.

6. Sprinkle the crumble evenly over the warm berry filling.

7. Bake for 35 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

8. Serve with custard or ice cream and enjoy! Bon appétit!