My husband and I decided to pick berries while we were on our staycation towards the end of the summer. Turns out the very windy storm we had just before, ruined the blackberry crop and there weren’t any blueberries left to pick ourselves, sad face!
So I bought a couple pints of fresh already picked blueberries from the farm stand and contemplated what fruity dessert I could make with them. I did some experimenting with almond flour and almond butter and created a gluten and dairy free blueberry crumble.
This crumble is super easy to throw together and pop in the oven. The filling is ooey gooey and a little tart because I didn’t add any sugar. The crumble topping is crunchy and crispy with added walnuts and the almond butter adds a hint of flavor. I’m very pleased with how it came out!
I love that I was able to whip up a gluten, dairy, soy and refined sugar free recipe that my whole family can enjoy. I also use arrowroot powder instead of cornstarch as the blueberry filling thickener, a healthier alternative.
Make the Crumble Topping
First I start with making the crumble topping. It consists of almond flour, walnuts, almond butter, honey and cinnamon. All you have to do is mix it together. I started with a spoon and then moved onto using my hands. You have to mix it until its all incorporated and starts sticking together.
Definitely leave some bigger and smaller sized pieces.
Make the Filling
The filling is a really quick throw together as well. In a large bowl mix together blueberries, arrowroot powder, cinnamon and nutmeg. You really have to make sure that the arrowroot powder is in an even layer mixed together over the blueberries.
Then mix in lemon zest, vanilla and honey.
Assemble and Bake
Pour the blueberry filling into a nine-inch pie dish and sprinkle the crumble topping over the blueberries. Then there are two steps to the baking process. The first part of the bake is until the crumble is starting to brown a bit. Then you have to put an aluminum foil hood on top and bake the rest of the time.
The filling takes longer to cook than the crumble topping. The aluminum foil is to prevent the crumble from burning.
Gluten Free Blueberry Crumble
- 1½ Cups Almond Flour
- ¾ Cup Walnuts, Chopped
- 4 Tbsp Almond Butter
- 4 Tbsp Honey
- ¼ Tsp Cinnamon
- 4 Cups Blueberries
- 3 Tbsp Arrowroot Powder
- Pinch of Cinnamon
- Pinch of Nutmeg
- 1 Tsp Vanilla Extract
- ½ Tsp Lemon Zest
- 2 Tbsp Honey
- Preheat oven to 350°F. Mix crumble ingredients together in a large bowl with a spoon or your hands. Mix until it's all incorporated and starts to stick together in chunks. Leave some big and small pieces in the bowl. Set aside.
- In another bowl, mix together blueberries, arrowroot powder, cinnamon and nutmeg. Then add the vanilla, honey, and lemon zest.
- Pour blueberry mixture into a 9" pie dish. Sprinkle the crumble mixture on top. Bake for about 10 minutes, until the crumble gets brownish, then cover with aluminum foil and bake another 30 minutes. Enjoy.