Camden Clay Co.


Dessert for Breakfast: Berry Crumble Recipe

RecipesJess SmithComment

Good morning from foggy Midcoast Maine! Here at Camden Clay Co. we live with a few dietary restrictions, so when I find a gluten-free, low-FODMAP recipe that's this tasty, it's a really exciting thing. I discovered this particular recipe a few weeks ago and have been making it once a week ever since. It's so easy, has no dairy and very little sugar, and whenever I make it I think to myself, "this is basically breakfast."

So this morning when I woke up to a grey, overcast Sunday, I decided I deserved a little treat. I made myself a cup of earl grey lavender tea with milk (lactose-free of course) and sugar, and got out the berry crumble. Scroll down for the recipe, and enjoy!

Gluten Free and Low-FODMAP Berry Crumble

Original recipe is from

Prep time:  8 mins

Cook time:  30 mins

Total time:  38 mins

Serves: 4-6


For the filling

  • 12 oz bag frozen berries, I use Wyman's because they are a Maine company. I like to use a mix, but you can just use blueberries too.
  • 3 tablespoons maple syrup
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla
  • zest of 1 orange (optional)
  • 1 teaspoon potato starch, or other starch

For the topping

  • 1¼ cup gluten free old fashioned rolled oats (plus a little more for sprinkling on top)
  • 2 Tablespoons tapioca starch
  • ⅛ teaspoon salt
  • 1 teaspoon baking powder
  • 2 Tablespoons natural cane sugar
  • 4 Tablespoons virgin coconut oil (solid or liquid)
  • 1 Tablespoon water


  1. Preheat the oven to 350 degrees.
  2. Put the frozen berries in a pie plate or baking dish, add the maple syrup, orange zest, vanilla and salt. Stir together. Sprinkle with the starch, and stir in.
  3. In the bowl of your food processor put the oats, tapioca starch, sugar, salt and baking powder. Blend until the oats are ground into a slightly coarse meal. Add the oil and water, blend until incorporated.
  4. Crumble the topping onto the berries and spread out somewhat evenly. Break up bigger clumps into into smaller pieces. Sprinkle a few extra oats on top before baking for a little texture.
  5. Bake crisp for 30-35 minutes, until the crisp is baked through.
  6. Let sit for 5-10 minutes before eating.

I recommend serving it with a scoop of non-dairy vanilla ice cream. My favorite is Luna & Larry's Organic Coconut Bliss Vanilla Island flavor. Yum!

This post features our Dessert Bowl in Fog, and our Builder's Mug in Rose.