Gluten-Free Blueberry Crumble
Gooey jammy blueberry filling and flaky cobbler topping pair together in heavenly bliss in this easy gluten-free blueberry crumble recipe! Serve it warm with a scoop of vanilla ice cream for an unforgettable dessert!
Servings: 4 Servings
Calories: 272kcal
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
*You can also use tapioca flour or arrowroot flour.
**Use ¼ cup of melted butter if you aren’t dairy-free.
***Almond flour or cassava flour can be used as a 1:1 replacement here if you’d like.
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.
Nutrition
Serving: 1Serving (of 5) | Calories: 272kcal | Carbohydrates: 50g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 240mg | Fiber: 3g | Sugar: 6g