Lemony Butternut Crumble.jpg

Gluten Free Lemony Butternut Crumble Recipe

Every mother has said at some point,“No dessert until you finish your vegetables!” It can be tricky to get kids (or picky adults) to eat enough veggies, and desperate parents (or spouses) are often willing to try just about anything.

But what if your dessert actually contained those veggies and no one knew? Yes, it’s possible! Here is a sweet treat, gluten free lemony butternut crumble recipe, for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.

We may very well need to change that common saying to, “Finish your dessert – and eat your veggies!”

5 from 1 vote
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Gluten Free Lemony Butternut Crumble Recipe

Here is a sweet treat for you and your family that is healthful and delicious, and no one will ever suspect it contains hidden vegetables.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 4 Servings
Calories: 244kcal
Author: Ricki Heller


For the topping:

  • ½ cup almond flour
  • 3 tablespoons coconut flour
  • 2 tablespoons coconut oil room temperature
  • ¼ cup plain or vanilla rice or pea protein powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon whole psyllium husks
  • Pinch of kosher or fine sea salt
  • ¼ cup xylitol or coconut sugar
  • 2 tablespoons unsweetened almond or other non-dairy milk

For the filling:

  • 2 cups butternut squash puree homemade or canned
  • Zest of ½ large or 1 small lemon
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cardamom optional
  • Pinch of cloves or nutmeg
  • Pinch of kosher or fine sea salt
  • ¼ cup xylitol or coconut sugar to taste


  • Preheat the oven to 350°F. Line an 8-inch loaf pan with parchment paper or spray with gluten-free nonstickcooking spray.

Make the topping:

  •  In the bowl of a food processor, combine all ingredients, except the milk, until crumbly. Add the milk and pulse several times until the mixture begins to form little clumps (if too dry, add a tiny splash more milk). Scrape out of the processor and set aside.

Make the filling:

  • In the same processor bowl (no need to wash it), combine all the filling ingredients and blend well. Pour the filling into the pan and sprinkle with the topping.
  • Bake for 20-25 minutes, until the topping is browned in spots. Cool slightly before serving. Top with dairy-free yogurt or whipped cream, if desired.


Nutrition Facts
Gluten Free Lemony Butternut Crumble Recipe
Amount Per Serving
Calories 244 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g35%
Sodium 91mg4%
Potassium 246mg7%
Carbohydrates 20g7%
Fiber 7g28%
Sugar 3g3%
Protein 9g18%
Vitamin A 7440IU149%
Vitamin C 17.6mg21%
Calcium 99mg10%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Crumble Dairy Free Gluten-Free Gluten-Free Recipes Grain Free Healthy Lemon Magazine Optionally Refined Sugar Free Ricki Heller Squash Vegetables

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