Gluten-Free Blueberry Crumble Recipe

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! 


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 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

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


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. 

Step 5

See Also

See Also

Chicken and Spinach Breakfast Casserole Recipe