Blueberry Crumble
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. You can even enjoy the flavorful crumble on its own! Totally gluten-free and vegan!
Servings: 4
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
In place of Arrowroot starch, you could use corn starch, if you're not avoiding corn in your diet.
You could also use coconut oil for a vegan option.
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.
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.