8 Servings
1 Hour
Allergens
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!
Preheat oven to 350 degrees Fahrenheit. Prepare a baking dish (or ramekins) by spraying with non-stick cooking spray.
In a mixing bowl, combine blueberries, brown rice flour, turbinado sugar, and lemon juice.
In a separate bowl, prepare the crumb: combine almond flour, rice flour, light brown sugar, cinnamon, salt, and oil.
Place blueberry mixture on the bottom of the baking dish or ramekins.
Spread the crumble over the top.
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.
Variations:
This will also work with apples, peaches, plums, or pears.
