Blueberry Crumble

There’s something so comforting about a warm blueberry crumble fresh out of the oven. This easy recipe comes together in no time, with juicy, bubbling blueberries and a golden, crunchy topping that just happens to be gluten-free. Perfect as a simple dessert or even breakfast with a dollop of yogurt!

Course Breakfast

Cuisine International

Keyword blueberries

Diet Gluten free, vegan

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 413

Author Simone

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

Metric - Us customary

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

Storage: You can store the blueberry crumble covered, in the fridge, for up to two days. Reheat in the oven for the most delicious experience.

Freezer: You can also freeze the blueberry crumble and reheat from frozen in the oven. Keep in mind that it might be less crispy.

Nutrition