Gluten free blueberry crumble is a sweet and satisfying treat loaded with a soft and juicy blueberry filling and topped with a nutty, crunchy crumble topping.
The blueberry filling is usually made by cooking fresh or frozen blueberries with sugar and a small amount of water or fruit juice until the fruit becomes soft and releases its natural juices. Instead of traditional sugar, we’re using agave to sweeten it up!
While the crumble topping is typically made from a mixture of flour, sugar, butter, and oats, we’re forming our crumble with some peanut butter and almond flour to keep it gluten free and vegan!
The best blueberry crumbles are served warm, with a scoop of ice cream or whipped cream on top, although you can also serve them at room temperature or chilled.
They are a delicious and easy-to-make dessert that is perfect for any occasion.
Fresh or Frozen Blueberries?
Both fresh and frozen blueberries can be used to make this blueberry crumble. The choice between using fresh or frozen blueberries will largely depend on what you have stocked in your fridge!
Fresh blueberries: If you are using fresh blueberries, you will need to wash and drain them before adding them to the saucepan. Fresh blueberries are at their peak of ripeness during the summer months, but they can be found in supermarkets year-round.
Frozen blueberries: All you need to do is remove the desired amount of blueberries from the bag and add them to the saucepan. Frozen fruit is a convenient option because they are available year-round and can be stored in the freezer until you are ready to use them.
Although they may take slightly longer to cook down and release their juice, so you may need to increase the cooking time by a few minutes if you are using frozen blueberries.
Also, frozen blueberries may release more juice than fresh blueberries, so you will just need to adjust the cooking time to allow the excess liquid to evaporate and reach the desired consistency.
Overall, either fresh or frozen blueberries can be used to make a delicious blueberry crumble!
How to make this gluten free blueberry crumble:
Make the crumble:
- Place the pecans, almond flour, sea salt, and coconut sugar in the food processor. These ingredients will be used to make the crumble topping for the dessert.
- Process the ingredients for a few seconds to combine and chop the pecans. This step helps to evenly mix the ingredients and break up the pecans into smaller pieces.
- Add the ghee, peanut butter, and vanilla to the food processor. These ingredients will help to bind the crumble mixture together and add flavor.
- Process the mixture again to combine the ingredients. If needed, scrape down the sides of the food processor and process for another couple of seconds to make sure everything is well mixed.
- Set the crumble mixture aside.
Make the blueberry filling:
- In a saucepan, pour the water and add the coconut sugar. Bring the mixture to a boil. This step is the beginning of the process to make the blueberry filling. The water and coconut sugar will combine to form a simple syrup.
- Add the blueberries and chia seeds to the saucepan and continue to boil for another 5-7 minutes. This step allows the blueberries to soften and reduce, and the chia seeds to absorb some of the liquid and thicken the filling.
Assemble & Bake your Gluten Free Blueberry Crumble
- Press a handful of the crumble mixture into the bottom of each ramekin. This step creates a base for the blueberry filling.
- Add the blueberry filling on top of the crumble layer. This step creates the second layer of the dessert.
- Top with an additional handful of crumble mixture. This step creates the final layer of the dessert and helps to enclose the blueberry filling.
- Place the ramekins on a baking sheet and bake for 10 minutes. This step finishes cooking the crumble and allows it to become crispy and golden brown.
- Top with ice cream or whip cream (optional). This step is optional, but it adds a creamy and sweet element to the dessert. You can choose to add either ice cream or whipped cream, or you can skip this step altogether if you prefer.
- 2 cups pecans
- 1 cup blanched almond flour
- 1/4 teaspoon sea salt
- 2 tablespoons coconut sugar
- 1/4 cup ghee (coconut oil or butter works)
- 1/4 cup natural peanut butter (any nut butter is delish)
- 1 teaspoon vanilla extract
- 1/2 cup water
- 4 tablespoons coconut sugar
- 3 cups fresh blueberries
- 1 tablespoon chia seeds
- Preheat oven to 350F.
- Place the pecans, almond flour, sea salt, and coconut sugar in the food processor.
- Process for a few seconds to combine and chop the pecans a bit.
- Add the ghee, peanut butter, and vanilla.
- Process again to combine.
- If needed, scrape down the sides and process for another couple seconds.
- Set the crumble aside.
- In a saucepan, pour the water.
- Add the coconut sugar and bring to a boil.
- Add the blueberries and chia seeds and continue to boil for another 5 – 7 minutes until the blueberries reduce and the filling becomes syrupy.
- Press a handful of the crumble into the bottom of your ramekin.
- Add the blueberry filling.
- Top with an additional handful of crumble.
- Place the ramekins on a baking sheet and bake for 10 minutes.
- Top with ice cream or whip cream (optional).
- Serving Size: 1 crumble
- Calories: 524
- Sugar: 29.9g
- Sodium: 237mg
- Fat: 36g
- Saturated Fat: 10.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43.6g
- Fiber: 7.6g
- Protein: 10.2g
- Cholesterol: 31mg
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