Blueberry Crumble – A simple and perfect way to showcase those fresh blueberries or huckleberries!
Blueberry Crumble
Blueberry Crumble Time
Blueberry season is here! I’ve been keeping my eye on the beautiful big blueberries I’ve been seeing and finally just had to get some to make this delicious Blueberry Crumble!
In all the grocery stores, farmer’s markets and roadside stands, fruit is abounding right now. All the different berries and cherries seem to be everywhere. I wish it would never stop! These are my favorite fruits!
When I was growing up in New Hampshire, there were wild blueberries everywhere. My friends and I would go picking almost every day while they were in season! It’s something I looked forward to every summer.
This blueberry crumble is dairy free and refined sugar free. It’s really not a sacrifice because pure maple syrup is the sweetener. Maple syrup always makes things better in my opinion!
Blueberry Crumble Filling Ingredients
This simple recipe comes together quickly with a filling of fresh blueberries, maple syrup, vanilla, lemon juice and lemon zest. Always try to use organic blueberries, because berries are some of the most pesticide laden fruits.
Blueberries with Crumble Topping
Gluten-free Option
Rolled oats and almond flour are the main base for the crumble topping. So if you want a gluten-free topping, just use gluten-free oats instead of regular ones.
The topping is a combination of rolled oats, quick and regular, maple syrup, vanilla, almond flour, ground cinnamon, a pinch of salt and coconut oil to bind it all together.
Just sprinkle the crumble topping over the blueberry filling and pat down gently and evenly to form. Put in the oven to bake on a foil lined baking sheet to catch any drips.
Here is the Blueberry Crumble recipe:
Blueberry Crumble
Ingredients
- *For the Filling*
- 5 cups fresh blueberries preferably organic, checked, stemmed, rinsed and drained
- 1/2 teaspoon pure vanilla extract
- 4 teaspoons fresh lemon juice
- 1 - 2 teaspoons fresh lemon zest
- 3 Tablespoons pure maple syrup
- *For the Crumble Topping*
- 1 cup rolled oats regular or gluten-free
- 1 cup quick oats regular or gluten-free
- a pinch of salt
- 1/2 teaspoon pure vanilla extract
- 6 Tablespoons pure maple syrup
- 1/2 cup almond flour/almond meal or ground almonds
- 1/2 teaspoon ground cinnamon
- 5 Tablespoons coconut oil
Instructions
- *Preheat your oven to 350 degrees F*
- Add the fresh rinsed and drained blueberries to a bowl
- Top with the maple syrup and set aside while you prepare the crumble so the berries will release their juices
- To make the crumble, combine both types of oats, salt, vanilla, maple syrup, almond flour, cinnamon and stir together
- Add the coconut oil and stir in and then get your hands right in there to combine the oil thoroughly with the topping ingredients and set aside
- Now get your bowl of blueberries and maple syrup and add the other ingredients - the vanilla extract, lemon juice and lemon zest
- Oil a 9" glass pie plate with a little coconut oil
- Add the berry mixture to the pie plate
- Top evenly with the crumble topping and pat down gently
- Place the pie plate on a foil lined baking sheet to catch any drips and place in the center rack of the oven
- Bake for approximately 35 - 40 minutes, until top is lightly browned and firm
- Let cool for 5 to 10 minutes on a wire rack and serve warm as it is or with your choice of topping
- Best eaten warm on the day you make it, in my opinion!
- It can be reheated if it cools down and it also freezes well
- ENJOY!
Recipe inspired by: Green Kitchen Stories
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