Juicy mixed berries — blueberries, raspberries, and blackberries — bubble away under a thick, golden crumble in this warm, fruity dessert. A splash of lemon juice brightens the fruit while cornstarch helps it thicken into that perfect syrupy filling as it bakes. The topping is where things get really interesting: gluten free oats and almond flour combine with brown sugar and cinnamon to form clumpy, crumbly bits that turn deep golden and irresistibly crisp in the oven. Baked until the fruit is bubbling and the top is craggy and browned, this crumble delivers that classic contrast of soft, jammy berries against a crunchy, nutty topping. Let it rest for a few minutes out of the oven so the filling sets up beautifully before you dig in. Scoop it warm into bowls, and it's a great dessert to have on hand for a dairy free spread.
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Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish.
In a large mixing bowl, toss the berries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
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