Gluten Free Berry Crunch Cake Recipe

Gluten free berry crunch

The cooler weather brings out the sweet tooth in me. There is nothing better on a cool night (or afternoon!) than a fruity, crunchy, almost crumble but really a cake treat. This recipe covers ALL those options. Sweet, easy, gluten free and FODMAP friendly, you could almost pretend this one is healthy. Almost! But it is way too sweet and delicious to be anything more than a special treat.

The original recipe I worked from was a Peach Crunch Cake from www.bakerella.com using peaches in a can with syrup. I selected FODMAP friendly berries to ensure the most people possible could enjoy, however, without the extra juice of the syrup there was a little cake mix around the edges of the dish that hadn’t mixed in. This would be easily fixed by taking care to spread the berries across the entire base of the dish – I was in a hurry for my treat!

Another great fruit option would be banana, pineapple and put a little coconut through the Muffin Mix. It’s also hard to beat rhubarb in a crunch cake.

Delicious Gluten Free Berry Crunch Cake Recipe

  • Frozen Berries, enough to cover the bottom of your dish
  • 1 x Well & Good Muffin Mix
  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup chopped pecans
  1. Preheat oven to 180c
  2. Layer ingredients in dish, in order starting with the berries.
  3. Bake for around 40 minutes.

Enjoy warm or cold.

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