How To:Gluten Free Blueberry Crumble Dessert Recipe
By Jessica M. Dean
This blueberry crumble is a really easy gluten free dessert recipe! My friend Steve Farber was in Maine for the end of the summer and on his last day there he decided to go to his favorite roadside stand to get some blueberries to take home. Here’s how I discovered one of the best gluten free recipes ever…
The people at the roadside stand told him that blueberry season was over and there were none left to be had. This devastated poor Steve whose response was, “You should at least hand a man a drink while giving him news like that.” They took sympathy upon Steve and gave him directions to the farm where they usually get their blueberries. Steve hurried on his quest and found Ron Nobbs Farms, 3rd generation farmer on the same land his grandfather worked and owned. Ron also happens to be a vegan and an organic farmer, having never used any pesticides or growth chemicals on his produce. He is located in Rangeley, Maine if you are daring enough to pay him a visit. Tell him Steve Farber sent you hehe.
Ron took Steve under his wing and told him to go pick the last blueberries of the season to his heart’s content. Steve went into Ron Nobbs’ wild blueberry forests of Maine, very similar to Narnia, and came out hours later with as many blueberries as he could carry in his sacks home with him. He was a happy hobbit.
Next Steve dropped a bunch of these blue jewels off at our house and I got so inspired that I created a yummy gluten free blueberry crumble. Both myself and my roommate swooned over this yummy, gooey dessert. You will make your family and friends so happy with this really easy gluten free dessert recipe!
You will need:
- 4 cups of fresh blueberries
- 2 Tbsp. sugar
- juice of half a lemon
- 2/3 cup almond flour or almond meal
- 1 cup gluten free oats
- 2/3 cup brown sugar or maple sugar
- 1/2 tsp. cinnamon
- pinch of sea salt
- 4 Tbsp. cold, cubed, unsalted butter
Wash the blueberries and blot dry them with a paper towel. Butter a casserole dish and put the blueberries in the dish. Sprinkle them with the 2 Tbsp. of sugar and squeeze the half a lemon over them. Set aside. Preheat oven to 450*.
In a mixing bowl combine the flour, oats, brown sugar or maple sugar, cinnamon and sea salt. Add the cubed butter and with your hands or a fork mix all the ingredients together until they are a crumbly, buttery mess. Pour the mixture over the blueberries.
Put the casserole dish into the oven and bake for 30-35 minutes. Let cool for 15 minutes and serve with vanilla ice cream.
Note: My friend Deanie, who considers herself a crumble expert, says it doesn’t even need ice cream. For shame!
I love making gluten free desserts and this one is so simple and fun to make. Making desserts with almond flour can be a little tricky at first but what I like about it is that you don’t need thickeners or “glues” like xantham gum, carageenan, potato starch or tapioca to make all the ingredients stick together. Almond flour is very moist and works great with eggs, milk and sugar to make everything moist and bind together when baking. And you might notice a real difference when you make something with almond flour vs. white flour, you don’t feel bloated and tired after eating dessert!