Name: Sugar Free Berry Crumble
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 900 g frozen fruit; 2 tbsp sugar replacement, xylitol; 1 lemon, juice and zest; 150 g oats; 200 g ground almonds; 50 g sugar replacement, xylitol; 100 g butter; 100 g chopped almonds

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An easy and healthy berry crumble that is gluten and refined sugar-free, using only frozen fruit. This crumble is loaded with berries and then topped with a nutty crumble topping. It really makes a brilliant pudding any time of the year and it can even help save a penny or two with the use of frozen fruit!

healthy berry crumble on a spoon above a bowl

A healthier version of the traditional crumble, that is gluten and refined sugar-free. It uses sugar replacements, and almond flour alongside the ultimate fibre champions, oats. By using these ingredients instead of processed flours, butter and sugar can help as part of your overall diabetes management. We have certainly found that they work towards supporting a better balance with blood glucose levels.

However, if you prefer your crumble with the traditional apples then why not give my APPLE CRUMBLE WITH OATS a try as well.

What I love about this healthy berry crumble with no added sugar

The use of frozen fruit in this crumble makes it quicker, easier, and cheaper. which are all great reasons to love it of course. But also I think the use of just berries or even frozen tropical fruits gives this dessert much more of a summer crumble feel to it.

Crumble is up there as one of my all-time favourite puds but the addition of frozen berries alongside the use of lemon instead of some of the more traditional spiced flavourings gives the stewed fruit a lovely tangy flavour. The fresh fruit and zesty lemon pairs beautifully with the sweet buttery crumble topping. It offers a refreshing change on a traditional crumble as well as making it a perfect pud to serve all year round!.

The additional step of pre-baking the oaty topping for 15 minutes gives this crumble an extra deliciously crumbly topping. Which I think is harder to achieve using a one-step cooking method. This crumble with oats really is a fantastic dessert and worth giving a try.

Should I thaw frozen fruit before baking?

In this recipe, there isn’t any need to as the fruit is cooked separately first before adding the crumble topping. This helps to warm the fruit through before putting it in the oven and helps to ensure you don’t have a cold crumble.

Top Tip

However, the higher water content created from freezing the fruit makes a little extra juice. If you use a slotted spoon to get the fruit into your serving dish when assembling you can always leave the juice to bubble away. This will reduce and make a lovely fruity sauce for serving

Using Sugar Alternatives for Diabetics

In this recipe, I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking.

This is my sweetener of choice due to its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.

You could also use an erythritol-based sweetener if you prefer. This is also a 1:1 sugar replacement and doesn’t cause a rise in blood glucose levels, but I personally find it can alter the taste profile of your food.

You can find a list of my recommended products that I use on my shop page!

If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.

Sugar Substitutes and Diabetes Management

The world of sugar substitutes and type 1 diabetes can be confusing. This guide explores substitutes in the UK and diabetes management

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However please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!

Don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.

What you will need to make sugar free berry crumble

For the oaty crumble topping

Gluten-free oats
- Oats are naturally gluten-free however it’s in their processing of them that contamination with other cereals may occur.
- Therefore I use GF as my husband has an intolerance however any type of porridge oats can be used.
- Oats are such a magnificent superfood; they are wholegrain, a great carbohydrate source, and full of fibre, essential vitamins, minerals and antioxidants.
Ground almonds
- These are not only gluten-free but add an extra nutty flavour and are a great no-carb-count option for baking
- High in healthy monounsaturated fats, fibre and protein
Chopped almonds
- High in healthy monounsaturated fats, fibre and protein.
- Loaded with antioxidants
Sugar Replacement
- I used Xylitol but you could also use erythritol, stevia or sucralose.
- However, see notes above on sweeteners if using another type
Butter
- High in saturated fat
- You could also use coconut oil if you prefer

For the stewed frozen fruit:

Frozen fruit
- Freezing can help to retain the nutrient content of the fruits
- Full of vitamins, minerals and antioxidants.
Sugar Replacement
- I used Xylitol but you could also use erythritol
- However, see notes above on sweeteners if using another type.
Lemon
- Adds a wonderful zesty zing to the dish
- Gives an extra dose of vitamin C

oven dish with teh stewed berries and a bking tray with the crumble topping

How to make sugar free frozen berry crumble

This crumble requires minimal effort and is very quick and easy to make which is why I love it so much.

First, you will need to place the frozen fruit into a pan on a low heat with the sugar replacement, lemon juice and zest. stir to combine. Leave it to simmer gently for around 15-20 minutes, stirring occasionally.

While the fruit is stewing you can make the crumble topping.

Preheat the oven to 180 C fan / 200 C then in a bowl mix the oats, ground almonds, sugar replacement and butter with your hands until you have a breadcrumb-like texture. Now add the chopped almonds and mix in well. Place the crumbs onto a baking sheet and pre-bake in the oven for 15 mins turning them halfway through.

Once baked turn the oven down to, 160 C fan / 180 C.

Now you are ready to assemble. In an ovenproof dish (25×25) add your layer of fruit. However, if there is too much juice from the fruit, use a slotted spoon to transfer it into your ovenproof dish. But remember to keep the juice from the fruit as you can reduce it to make a lovely sauce. Finally, add the crumble mixture on top and cook in your preheated oven for 30 minutes.

Suggestions of other frozen fruit options for this crumble:

There is a vast array of frozen fruit available but here are some other suggestions you could try which make this a great dessert perfect all year round.

Blackberries
Cherries – for a wonderful Bakewell tart-flavoured pud
Raspberries
Blueberries
Strawberries
Mixed Berries
Mango
Black Forest Fruits

You basically could try and combine from the list above. Experiment and have fun creating the flavour combinations you enjoy. But don’t forget to weigh each fruit individually for carb counting!

apple crumble with oats served in bowls and a jug of custard

However, if you prefer a more traditional apple crumble recipe then why not try my apple crumble with oats. This apple crumble is also gluten and refined-sugar free.

How to serve your berry crumble

OK, so I know this all comes down to personal preference but for me without a doubt, it has to be a big dollop of vanilla ice cream. Now the rest of my family would definitely disagree and opt for custard or double cream. So what camp do you stand in?

Oh and by the way, this frozen fruit crumble with oats is also super delicious eaten cold as well!

healthy berry crumble served from the oven dish in a bowl with a jug of custard

Diabetes note

This quick and easy frozen fruit crumble is nutrient-rich, and high in fibre and protein. By switching out the traditional wheat flour in the crumble topping makes this dessert kinder on the blood sugar levels, hopefully helping to avoid bigger blood glucose spikes.

Carb Counting

The overall carb count for a serving of this frozen fruit crumble based on the ingredients we used and would count for:

Oats = 150g – 106.1g of carbs

400g of frozen blueberries = 36.4g of carbs

250g of frozen strawberries = 15.2g of carbs

250g of frozen raspberries = 11.5g of carbs

Now add all the carbs together – 106.1+36.4 + 15.2 +11.5 = 169g

Finally divide this by the serving size, 8 – 173/8 = 21 g of carb per serving

Please note that the total carbs of frozen fruit will vary depending on what you choose to use.

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