Gluten-Free Blueberry Crumble

A gluten-free version of a simple crumble made with fresh or frozen blueberries and a hint of lemon.


Recipes · Desserts · Fruit Desserts · Blueberry Dessert Recipes


Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6
Total Time: 45 mins
Yield: 6 servings

Ingredients

Ingredients List

  • ½ cup gluten-free all-purpose baking flour

  • ½ cup buckwheat flour

  • 3 tablespoons white sugar

  • ½ teaspoon ground cinnamon

  • ⅓ cup cold butter, cubed

  • 4 cups blueberries

  • ¼ cup agave nectar

  • 2 tablespoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • ⅛ cup sliced almonds


Directions

  1. Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.

  2. Preheat the oven to 375 degrees F (190 degrees C).

  3. Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.

  4. Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.


Nutrition Facts (per serving)

Nutrition Facts
304 Calories
12g Fat
50g Carbs
4g Protein


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