Gluten-Free Blueberry Crumble made refined sugar-free, dairy-free and vegan. This simple healthy blueberry crumble recipe is lower in sugar but still tastes perfectly sweet and sultry. Serve it warm with a scoop of vanilla ice cream for a delicious dessert!
Simple fruit crumbles and cobblers are my favorite desserts immediately following anything chocolate.
The obsession started with my Paleo Strawberry Crumble back in 2012, and has since evolved to include almost every fruit.
My Healthy Apple Crisp, Gluten-Free Peach Cobbler, and Paleo Blackberry Cobbler being my personal favorites as well as reader favorites.
Each requiring a whopping 5 to 10 ingredients, these fruit infused desserts are allergy-friendly and completely addictive!
Gooey jammy blueberry filling with rich flaky crumble topping pair so nicely in this easy blueberry crisp recipe.
It’s a magical dessert, and I’m even comfortable calling it breakfast!
Plus, it’s so much easier to make than blueberry pie and is the perfect dessert for any time of year.
If you’re low-carb or keto, make my Keto Blueberry Crumble.
Not only is this simple recipe gluten-free, dairy-free, and refined sugar-free, it is also only made with 7 simple ingredients that you can find at any grocery store. Many of which you probably already have on hand!
Plus, it’s so easy to make! No baking experience is needed to prepare this treat.
Let’s discuss the 7 basic ingredients needed to make this yummy blueberry dessert.
Healthy Blueberry Crumble Ingredients:
Fresh Blueberries: The star of the show here, fresh blueberries are what make this dreamy healthier crumble recipe an absolute delight.
You can use frozen blueberries as well but I find fresh sweet blueberries generate a nicer texture. Use any fresh berries you like here, or use mixed berries.
Pure Maple Syrup: To sweeten both the blueberry filling mixture and the crumble topping, we use pure maple syrup. For a sweeter treat, you can add 1 to 3 additional tablespoons of brown sugar or coconut sugar to the cobbler mixture or filling.
Lemon Juice: A little lemon juice adds a pop of flavor to the blueberry filling so that the sweetness is offset with a slight tang. This also makes the crumble taste nice and refreshing!
Gluten-Free All-Purpose Flour: Used in place of regular all-purpose flour for the crumb topping mixture, we use gluten-free all-purpose flour. I use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, however, Pamela’s, King Arthur, or any 1:1 gluten-free flour blend will work too.
While oat flour can be used, I find the texture turns out the best with a gluten-free blend.
If you love oats in your topping, add 1/2 cup of gluten free oats.
Coconut Oil or Butter: Melted coconut oil or melted butter gets mixed with the crumb topping to form that luscious flavor and texture. I prefer butter for the best results myself, but coconut oil is an excellent dairy-free option that I’ve used in many of my fruit crumble recipes.
If you’re vegan and like cooking with vegan butter, feel free to use it here.
Vanilla Extract: To bring a little warmth to the topping, we add some vanilla extract. Almond extract is also delicious here if you enjoy it and have it on hand. If you don’t have it on hand, skip it.
Salt & Cinnamon: Salt brings out all of the flavors to give the crumble a delightful richness, and a pinch of salt and ground cinnamon makes for the best blueberry crumble.
Double the recipe if you’re serving more than 3 individuals because I guarantee everyone will want seconds. 🙂
If you love the blueberry lemon combination, add 2 teaspoons of lemon zest to the crumble mixture.
Now that we’re familiar with the healthy ingredients list for gluten-free blueberry crisp, let’s make some this gluten-free blueberry crumble recipe!
How to Make Gluten-Free Blueberry Crumble:
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, stir together the ingredients for the blueberry filling (it’s okay if it appears watery) until the flour has dissolved.
Transfer the blueberry filling mixture to an 8-inch baking pan.
Mix the ingredients for the crumble topping together in a mixing bowl until a thick sticky dough forms. The dry ingredients and wet ingredients can go in at the same time. So low-fuss!
Distribute the crisp topping mixture over the blueberry filling in the baking dish.
Bake on the center rack of the preheated oven for 30 to 40 minutes, or until the topping is golden-brown and the blueberry mixture is bubbly and the topping is slightly golden brown.
Serve blueberry cobbler warm with a scoop of vanilla ice cream.
Store any leftover blueberry cobbler in an airtight container in the refrigerator for up to 1 week. You can also store it at room temperature wrapped in plastic wrap for up to 2 days.
Can I Make This Grain-Free?:
Yes, absolutely. If you follow a grain-free diet, the gluten-free all-purpose flour can be replaced with either almond flour or cassava flour in a 1:1 swap.
Use arrowroot starch or tapioca starch in the blueberry filling mixture instead of gluten-free flour in a 1:1 replacement.
One of my favorite parts about making this recipe is how quickly it all comes together. It can be whipped up at a moment’s notice and tastes so amazing fresh out of the oven.
And that’s it! The easiest, dreamiest blueberry cobbler recipe that the whole family will surely love.
If you enjoy fruit crisps, cobblers and crumbles, also check these out!
More Healthy Cobbler Recipes:
- Gluten-Free Apple Cobbler
- Vegan Strawberry Cobbler
- Gluten-Free Pear Cobbler
- Paleo Raspberry Crumble
- Gluten-Free Cherry Cobbler
Enjoy this berry delight during blueberry season or any time of the year!
Ingredients
Blueberry Filling:
- 4 cups fresh blueberries
- 1 Tbsp gluten-free all-purpose flour*
- 3 Tbsp pure maple syrup
- 2 Tbsp fresh lemon juice
- 2 Tbsp water
- Pinch sea salt
Crumble Topping:
- 3 Tbsp coconut oil, melted**
- 4 Tbsp pure maple syrup
- 1 cup gluten-free all-purpose flour***
- 1 tsp pure vanilla extract
- ¼ tsp almond extract, optional
- ½ tsp ground cinnamon, optional
- ½ tsp sea salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, stir together the ingredients for the blueberry filling (it’s okay if it appears watery) until the flour has dissolved.
- Transfer the blueberry filling mixture to an 8-inch baking pan.
- Mix the ingredients for the crumble topping together in a mixing bowl until a thick sticky dough forms. The dry ingredients and wet ingredients can go in at the same time. So low-fuss!
- Distribute the crisp topping mixture over the blueberry filling in the baking dish. Bake on the center rack of the preheated oven for 30 to 40 minutes, or until the topping is golden-brown and the blueberry mixture is bubbly and the topping is slightly golden brown.
- Serve blueberry cobbler warm with a scoop of vanilla ice cream.
Video
Notes
Nutrition
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