This easy gluten-free blueberry crumble recipe combines jammy blueberry filling and flaky cobbler topping in bliss! Serve it warm with vanilla ice cream for a memorable dessert!
INGREDIENT
Blueberry Filling:– 4 cups fresh blueberrie– 1 Tbsp gluten-free all-purpose flour*– 3 Tbsp pure maple syrup– 2 Tbsp fresh lemon juice– 2 Tbsp water– Pinch sea saltCrumble 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
Heat the oven to 350°F. Stir the blueberry filling ingredients (it's okay if it looks watery) in a large bowl until the flour dissolves. Transfer blueberry filling to an 8-inch baking pan.
Step 1
INSTRUCTIONS
In a bowl, mix the crumble topping ingredients until a thick, sticky dough forms. Both dry and wet ingredients can be added simultaneously. So simple!
Step 2
Spread the crisp topping over the blueberry filling in the baking dish.
Step 3
Bake on the centre rack of the preheated oven for 30–40 minutes until the topping is golden-brown and the blueberry mixture is bubbly.
Step 4
Serve vanilla ice cream with warm blueberry cobbler.