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Recipe by Elky Friedman

Blueberry Crumble Crisp

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Blueberry Crumble Crisp
Blueberry Crumble Crisp
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Tree nuts
1 Hour
Diets
- Vegetarian - Pescatarian - Gluten Free - Vegan

Nothing evokes the pleasures of summer like a fresh blueberry crumble, warm and purple and sweet. And we all need to dig into a treat from time to time, so why should a gluten-free eater be left without that choice? This is the perfect summer dessert or side: sweet, but not too sweet, and full of our favorite berry. Everyone will love this one; just one taste – you will never believe it’s gluten free!

Ingredients

Blueberry Filling

  • 2 pints fresh blueberries, washed (see note)

  • 1/4 cup brown rice flour

  • 2 tablespoons turbinado or raw sugar (or sugar / sugar substitute of your choice)

Crumb

  • 2/3 cup brown rice flour

  • 2/3 cup light brown sugar

  • 1 teaspoon Gefen Cinnamon

  • 1/4 teaspoon salt

Directions

Prepare the Blueberry Crumble Crisp

1.

Preheat oven to 350 degrees Fahrenheit. Prepare a baking dish (or ramekins) by spraying with non-stick cooking spray.

2.

In a mixing bowl, combine blueberries, brown rice flour, turbinado sugar, and lemon juice.

3.

In a separate bowl, prepare the crumb: combine almond flour, rice flour, light brown sugar, cinnamon, salt, and oil.

4.

Place blueberry mixture on the bottom of the baking dish or ramekins.

5.

Spread the crumble over the top.

6.

Bake for 45 minutes for a large baking dish or 30 minutes for ramekins.

Notes:

You can make this all year round using frozen berries. Add one tablespoon additional sugar, as frozen berries can be a bit more tart.

Recipe tags

blueberries blueberry crisp crumb topping crumble dairy free egg-free egg-free desserts Elky Friedman fruity dessert gluten free gluten-free desserts healthy low sugar non-dairy non-dairy desserts pareve parve summer
Blueberry Crumble Crisp

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