This gluten free blueberry crumble features sweet and juicy blueberries topped with a soft and buttery streusel-crumble. Quickly toss together then bake until golden brown on top and bubbly around the edges. Serve warm with a scoop of vanilla ice cream and enjoy!
⭐Recipe Highlights⭐
A few things to love:
- Easy: It’s made with simple ingredients and minimal prep. Fruit crisps and crumbles are the real MVP of lazy cooks everywhere looking for an easy dessert.
- Free-From: While you can technically find certified gluten-free oats, many gluten-intolerant people find they’re better off avoiding them altogether. Not only is this recipe oat-free, you can easily make it nut free and dairy free with a few simple swaps!
- Adaptable: Use fresh or frozen blueberries. Play around with added flavors and sweeteners. There are SO many different ways to put your own personal spin on this crumble!
Gluten Free Blueberry Crumble
To sum it up simply in a few basic steps:
- Mix the filling ingredients.
- Make the topping.
- Assemble and bake.
- Cool and enjoy.
The Filling: In a large bowl: combine the blueberries, sugar, fresh lemon juice, vanilla extract and starch.
The Topping: In another bowl whisk together the dry ingredients (any basic gluten-free flour blend, sugars, cinnamon and optional ingredients).
Once combined, stir in the melted or softened butter and mix until evenly combined. The mixture should be soft and clumpy.
Optional Ingredients: For a bit of added texture, replace 1/2 cup flour with 1/2 cup certified gluten free oats, shredded coconut, or chopped nuts (almonds, hazelnuts, pecans, walnuts).
Assemble & Bake: Add the berry filling to a 2 quart baking dish, then add the crumble topping. Drop clumps of the topping over the berries making sure to leave large chunks intact. Spread evenly over the top.
Place in the middle of the oven and bake for about 40 minutes. You’ll know it’s down when the crumble topping is golden and the blueberry mixture is bubbling along the sides.
FAQ’s
Can I Use Frozen Blueberries?
- Yes! Use fresh blueberries during the height of summer when they’re fresh, cheap and abundant. Outside of blueberry season? Opt for frozen. Just make sure to increase the overall cook time by about 5-10 minutes as the frozen fruit will take slightly longer to heat up.
What does the Starch Do?
- What it does: Starch helps thicken the fruit filling. As the crumble heats up in the oven, the starch swells up to absorb the water molecules released from the blueberries. Without it, the filling would be less thick and more soupy.
Why Use White and Brown Sugar in the Topping?
- For balance: Brown sugar provides a rich, molasses-like sweetness but is almost too soft and moist on its own. To remedy this, pair it with white sugar so provide the streusel with a bit more texture and stability.
Substitutions
- Blueberries >> Swap out half or all of the blueberries with another seasonal fruit of your choosing.
- Butter (Make it dairy free) >> Use vegan butter OR melted coconut oil. If using coconut oil, only use 6 tablespoons (80g).
- Starch >> Use arrowroot starch or tapioca starch instead of cornstarch OR 1/4 cup gluten free all purpose flour instead.
- FYI: Regular flour makes fruit fillings appear a bit dull and cloudy which is why I like using starch instead of all purpose flour for the filling to keep it bright and glossy.
- Sugar >> Swap out the white sugar in the filling with 2-3 tablespoons of maple syrup or honey. Just remember that honey is neither Vegan or Low FODMAP in case that’s something you need to watch out for.
- Add for the crumble topping, I recommend you keep the granulated sugar. If you’d like a refined sugar free option, try coconut sugar instead.
Alternative Crisp & Crumble Toppings
More Gluten Free Blueberry Recipes
- Blueberry Pie Filling Sauce
- Gluten Free Lemon Cake With Blueberry Filling
- Gluten Free Blueberry Lemon Loaf
- Gluten Free Blueberry Waffles
- Gluten Free Blueberry Cornbread Muffins (Dairy Free)
- Paleo Blueberry Muffins with a Crumb Topping
- Gluten Free Blueberry Crumble Bars
Enjoy!
Let me know if you try this Gluten-Free Blueberry Crumble recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Gluten Free Blueberry Crumble
Toss together the simple blueberry filling, top with a buttery streusel, then bake until golden brown on top and bubbly around the edges.
Ingredients
Filling
- 5 cups fresh or frozen blueberries (2.5 pints or 750g)
- 1/4 cup white granulated sugar (50g)
- 2 tbsp cornstarch (16g)
- 2 tbsp lemon juice (30ml)
- 1 tsp vanilla extract
Topping
- 1 cup gluten free all purpose flour (140g)
- 1/2 cup chopped nuts, shredded coconut or gluten free oats* OR another 1/2 cup flour
- 1/2 cup light brown sugar (110g)
- 1/4 cup white caster sugar (50g)
- 1/2 tsp cinnamon
- 1/2 cup melted butter (113g)
Instructions
- Heat oven to 350°F/180°C. Lightly grease a 9-inch pie dish or a 2 quart baking pan.
- Mix together filling ingredients in a large bowl, then spread the blueberry mixture across the prepared baking dish. Set aside.
- In a medium bowl, whisk together all of the topping ingredients except for the butter until evenly combined. Stir in the butter and mix into a soft, clumpy dough.
- Gently spread the topping evenly over the top of the blueberries.
- Place in the oven and bake for about 35-40 minutes. The blueberry filling should be bubbling around the edges and the top, golden-brown.
- Remove the dish from the oven and place on a wire rack to cool. Let sit at least 15 minutes before serving to give the filling time to thicken up as it cools.
Notes
- Frozen Blueberries: Add an extra 5-10 minutes of cook time.
- Make it Dairy Free: Use vegan butter or 6 tbsp melted coconut oil.
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