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Berry baked breakfast crumble

Berry Baked Breakfast Crumble

  • Author: Melissa
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Diet: Gluten Free


Juicy blueberries and blackberries baked breakfast topped with a gluten free oats, almond flour and collagen powder crumble. Nutrient dense with complex carbohydrates, fiber, protein and healthy fats making this a breakfast treat or a guilt free dessert. 


Units Scale

For the Crumble

  • 1/2 cup almond flour
  • 1 cup oats
  • 1/4 cup coconut sugar or sweetener of choice
  • 3 tbsp unflavored collagen powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup melted coconut oil

For the Filling:

  • 3 cups fresh berries (or 10 oz. bag frozen blueberries)
  • 23 cups fresh blackberries (or 10 oz. bag frozen blackberries)
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tbsp lemon juice (1/2 lemon)
  • 1 tbsp tapioca flour


  • Preheat oven to 375 f and spray an 8×8 pan with oil of choice or butter. Set to the side. 

For the Filling:

  • Combine vanilla extract, maple syrup, lemon juice and tapioca starch in a medium size bowl. Add berries and mix well to evenly coat the berries.
  • Pour berry mixture into the prepared baking dish.

For the Topping:

  • Combine oats, almond flour, collagen powder, cinnamon, coconut sugar and salt in a medium size bowl. Stir in melted coconut oil and mix well. Mixture will be crumbly and coarse.
  • Pop into the over and bake for 25 minutes.
  • Let cool for five minutes.
  • Serve with plain Greek yogurt or even a scoop of ice cream if you’re having for dessert. 
  • Prep Time: 15
  • Cook Time: 25
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

Keywords: healthy berry baked crumble