Blueberry Crumble could just be the most perfect way to end a summer meal. Super sweet and juicy blueberries are topped off with the most delicious crumble. The crumble is so addictive even on its own! Totally gluten-free and vegan!
I’ve been finding the most amazing blueberries every week. I wish I could say I was picking them somewhere in the mountains, but nevertheless, I am so excited when I find these purple gems…even more so when they are on sale! I’ve been finding organic ones for $3! So, guess what? We have been eating blueberry banana streusel muffins, vegan blueberry lemon Bundt cake, and this crumble!
Vegan Blueberry Crumble
I couldn’t wait to explore the cookbook, No Crumbs Left, by Teri Turner. It was a little present to myself for my birthday and I’ve been tempted to try every recipe! I fell in love with her blueberry crumble. I have family members that are recently strictly Paleo and it has been fun exploring how to make some totally grain-free desserts (and let’s not forget my next door neighbors/best friends are back in town and are totally KETO…now that will be a fun challenge to cook and bake for them).
I happened to have a bag of King Arthur’s Flour Gluten-free Flour 1-1 and used that. IF you aren’t following a gluten-free diet, simply use your favorite brand of all-purpose flour in place of the GF flour. And I use coconut sugar in so many recipes already, I just subbed the sugar with that. So I did make this once Paleo for my Paleo family members. If you want to make this totally Paleo, you will have to leave out the oats and you could sub in chopped pecans. Also, to make it totally GF, make sure you choose of brand of oats that say they are totally gluten-free.
You may be wondering how did it turn out? It was crazy good! The fresh lemon juice gives the berries that extra special touch of brightness that makes every bite perfection.
The crumble does take two separate bowls. But there is no mixer required. First step is to prep the berries with the coconut sugar, lemon zest, arrowroot starch and the freshly squeezed lemon juice. Stir it all together and work on the crumble topping. Let the blueberry mixture sit there while the oven is heating up.
What ingredients are needed to make a blueberry crumble?
For the filling:
- blueberries
- coconut sugar
- lemon zest
- fresh lemon juice
- arrowroot starch
For the topping:
- gluten-free 1-1 flour, I used King Arthur’s Flour (use regular All-Purpose flour if you’re not GF)
- old-fashioned rolled oats
- almond slivers, you could use chopped pecans lightly toasted
- coconut sugar
- cinnamon
- sea salt
- plant based butter (or grass fed butter, if you are Paleo and aren’t vegan)
How to Make Blueberry Crumble
Making this recipe is actually super simple. It requires just one baking dish and you don’t need to heat up the blueberries.
It all begins with sweet, in-season blueberries. Since it is the end of summer, you should be able to find them everywhere right now.
Can I Use Other Fruit?
Yes, you can! If you happen to find strawberries, or blackberries, use them. You could make a lovely peach or apple crisp in the fall. Plums or cherries also would be amazing!
For Vegan Blueberry Crisp
There is quite a selection of vegan butters out there. I can find in almost every market near me in the US , and also stores like Walmart and Target, brands like Earth Balance, Miyoko’s Creamery, I Can’t Believe It’s Not Butter, Smart Balance Light, Country Crock. There are numerous vegan butter options on the market.
For Paleo Blueberry Crisp
To make this Paleo, make sure you’re using a Paleo friendly flour. King Arthur’s Flour even has their own Paleo flour blend. Be sure to leave OUT the oats, and sub them with chopped pecans, chopped almonds, or a combo of both of them. Be sure to lightly toast them before adding to the topping.
You’ll set aside blueberries with coconut sugar, lemon zest, arrowroot starch, and some lemon juice.
As they are sitting in a bowl for about 10 minutes, you’ll toss together the crumble ingredients: grain-free flour (I used the KAF Gluten-free flour), coconut sugar, cinnamon, and plant based butter.
The last step is to add the blueberry mixture to your baking dish. Top with the crumble and bake for 25-30 minutes.
Depending how you like your crumble, you may bake it less if you don’t want it too crispy. If you have 1/2 cup pecans on hand, you could lightly toast them and add to your topping.
Almonds would also work. I had almond slivers on hand and used some of those. So this topping is made with oats and gluten-free flour (make sure you use gluten-free oats to make it totally GF). And there is your super simple, end of summer dessert!
Some other blueberry recipes to enjoy:
- Blueberry Lemon Cornmeal Shortbread Tart
- Vegan Blueberry Cheesecake
- Blueberry Bars
- Blueberry Limoncello Pie with Sourdough Crust
Adapted from No Crumbs Left
Blueberry Crumble
Ingredients
- FILLING:
- 4 cups fresh blueberries
- 1/4 cup coconut sugar
- 1 Tbsp lemon zest
- 2 Tbsp fresh lemon juice
- 2 Tbsp arrowroot starch*
- TOPPING
- 1/2 cup gluten-free 1-1 flour I used King Arthur’s Flour (use all-purpose flour if you're not GF)
- 1 cup old-fashioned rolled oats gluten-free
- 1/2 cup almond slivers you could use chopped pecans lightly toasted
- 1/3 cup coconut sugar
- 1 tsp cinnamon
- pinch of sea salt
- 6 Tbsp plant based butter melted*
Instructions
- Preheat the oven to 350 degrees. Lightly grease a 9x11 or 8x11 baking dish (or a large oval baking dish)and set aside.
- In a large bowl, mix together the blueberries, coconut sugar, lemon zest, and arrowroot starch. Add the lemon juice, gently stirring to combine. Let sit for about 5 minutes.
- In a small sauce pan, melt the plant based butter (if you’re not dairy-free/vegan, use grass fed butter).
- In a medium bowl, mix together the gluten-free flour, coconut sugar, cinnamon, and salt. Fold in the vegan butter (or real grass fed butter), and stir to combine, using a fork or pastry knife if necessary.
- Pour the blueberry mixture into the prepared dish. Spoon the crumble topping evenly across the top of the dish. Transfer to the oven and bake for 25-28 minutes, or until bubbly. If you bake for 25 minutes, topping should be softer and more chewy. If you bake a few minutes longer, you’ll have more of a crunchy topping. I prefer the crunchier sort of crumble, but bake it the way you like it.
- Enjoy warm on its own or even with vanilla ice-cream (use your favorite dairy-free ice-cream to keep it vegan). Keep at room temperature. Best enjoyed within two days.
Notes
To keep this Paleo, do not use any oats and use chopped pecans and almonds in place of the oats. Lightly toast the pecans and almonds in a large skillet before using it to make topping.
Also, if keeping it Paleo, use grass fed butter in place of the vegan butter.
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