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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!
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)
2 teaspoons Heaven & Earth Lemon Juice
2/3 cup brown rice flour
2/3 cup light brown sugar
1 teaspoon Gefen Cinnamon
1/4 teaspoon salt
1/3 cup oil
2/3 cup Gefen Almond Flour
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.
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