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1 Comment Today I’m sharing a delicious recipe for a blueberry crumble. The crumble topping is completely gluten-free, but if that’s not important to you, I’ve included a few variations below!
Table of contents
Tip from Simone
I absolutely love making an easy crumble. My apple crumble recipe is definitely a favorite, but a cherry crumble is also amazing when they’re in season. You can easily switch up the fruit in this recipe. It’s a super simple dessert or even enjoy it for breakfast with some (coconut) yogurt.
Are blueberries too expensive? Try using frozen ones, they work perfectly for this recipe.
Recipe Ingredients
- Blueberries – as mentioned, you can easily swap these for other seasonal fruit
- Arrowroot – helps thicken the juices from the blueberries; cornstarch works too
- Almond flour – used for the topping along with sliced almonds for extra crunch
- Spices – you can use a spice mix like speculaas spice, but here I used cardamom and cinnamon, combined with a bit of coconut oil
How to Make Blueberry Crumble
It really doesn’t get much easier than this crumble. First, mix the blueberries with half a tablespoon of arrowroot. As the berries bake, they’ll break down, and the arrowroot helps thicken everything slightly, giving it a jam-like consistency.
You can also use cornstarch instead. Spread the blueberries in a small baking dish.
Make the topping by mixing the almond flour with the cinnamon and cardamom. Stir in the coconut oil and sprinkle it roughly over the blueberries. You can substitute the coconut oil with butter or olive oil if you prefer.
Finish with the sliced almonds and bake for about 20-25 minutes, until golden brown. You’ll see the berries bubbling and the topping turning golden—that’s how you know it’s done.
More Blueberry Recipes
I love blueberries, even though they can be a bit pricey. A great tip is to use frozen blueberries, they’re often much cheaper and just as tasty, especially in recipes like this!
FAQ Blueberry Crumble
Yes, absolutely. Use them straight from the freezer, don’t thaw them first. You may want to add a little extra arrowroot (about ½ teaspoon), since frozen fruit releases more liquid.
Arrowroot thickens the juices from the blueberries as they bake, giving you a nicely set filling instead of a watery crumble.
Yes, you can replace it with cornstarch. Use the same amount.
Definitely! You can add oats for extra texture or swap the sliced almonds for other nuts like pecans or walnuts.
Yes, this recipe is completely plant-based, especially if you serve it with coconut yogurt.
It’s best served warm, straight from the oven, with a spoonful of coconut yogurt on top. It’s also delicious with a scoop of (dairy-free) vanilla ice cream.
Yes, you can prepare it in advance and store it covered in the fridge. Reheat it in the oven just before serving so it’s warm and crispy again.
Blueberry Crumble
Ingredients
- 250 grams blueberries
- ½ tbsp arrowroot
Crumble topping
- 25 grams sliced almonds
- 50 grams almond flour
- 2 tbsp coconut oil melted
- 1 tsp cinnamon
- ½ tsp cardamom
Instructions
- Preheat the oven to 350°F (180°C).
- Spread the blueberries in a small baking dish and sprinkle with the arrowroot. Toss well so all the berries are lightly coated.250 grams blueberries, ½ tbsp arrowroot
- Make the crumble topping by mixing all the topping ingredients in a bowl. Spread evenly over the blueberries.25 grams sliced almonds, 50 grams almond flour, 2 tbsp coconut oil, 1 tsp cinnamon, ½ tsp cardamom
- Bake for about 20-25 minutes, or until the blueberries are bubbling and the top is golden brown.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Warm from the oven this blueberry crumble is just the best. Comes together in no time at all, is vegan and gluten-free!