Blueberry Crumble
An easy and irresistible gluten-free dessert! Bursting with blueberries, topped with the yummiest crumble and a total crowd-pleaser! Enjoy with fresh blueberries or with frozen wild blueberries.NEW: I recently made this recipe using peaches and it is out of this world! Just substitute peaches (use 8 cups, peeled and cut into any shape/ size) and follow the rest of the recipe exactly (use 3 tablespoons cornstarch as the peaches are juicy!). Enjoy!
Servings: 8 servings
Ingredients
Blueberry Filling:
- 7-8 cups fresh or frozen wild blueberries dethawed, depending on size of pan... I tend to use 8 cups.
- 1/2 cup sugar feel free to use up to 3/4 cup if you want it sweeter or if your blueberries don't seem sweet
- 1/8 teaspoon salt
- 2- 3 tablespoons gluten-free all purpose flour or cornstarch
- 1/4 - 1/2 teaspoon cinnamon depending on tastes
- 1 teaspoon fresh lemon juice up to 2 teaspoons
Crumble Topping: (This makes a large quantity... Depending on your pan, I sometimes don't need the entire quantity)
- 1 cup gluten-free all purpose flour with xanthan gum I use GFJules - affiliate link gluten-free flour
- 3/4 cup brown sugar
- 1/2 cup quick cooking gluten-free oats
- 1 stick butter or dairy alternative
- 1/8-1/4 teaspoon cinnamon to taste
Instructions
Preheat over to 350 degrees F
Blueberry Filling
- In a large mixing bowl, gently mix together all the blueberry filling ingredients.
- Place in a pie dish of any shape approx 9 inches.
Crumble Topping
- Place all ingredients in a medium bowl and mix together with a pastry cutter or your hands until well combined.
Assemble and Bake
- With your hands "drop" pieces of crumble over the blueberries until it's covered.
- Bake at 350° for 40 minutes or until topping slightly golden and blueberries bubbling at the edges. Pro tip: Depending on your oven, check at 35 minutes and if the crumble is getting too brown and the blueberries need to cook longer, cover with foil and continue baking another 5- 10 minutes. Pro tip: I find fresh blueberries often take a little longer to cook... if at 40 minutes it's not bubbling, cover loosely with foil, raise oven temperature to 375 degrees F and bake an additional 5-10 minutes or until edges are bubbling.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
This blueberry crumble was an absolute hit at my family’s Christmas dinner! I almost didn’t make it because I was running out of time, but I am so glad I did! My dad is still talking about this dessert and requests it to be his birthday dessert from now on! So glad it is quick and easy and so thankful for this recipe from Karen!!
Love it! Glad you decided to make it and happy it was such a hit!
This crumble looks awesome! Would I be able to use gf oat flour and maple syrup or coconut sugar as the flours and sweetener respectively? Thinking of using coconut ghee as the butter substitute…. Your guidance and expertise would be so welcome! (Trying to see if i can use what I have in my pantry to make your delicious crumble!) Thanks so much in advance Karen!
Great questions! I’ve never made it any way other than the recipe but oat flour and coconut sugar would be my choice over maple syrup… I love maple syrup but crumble won’t hold together…
I decided to make this on my birthday and it did not disappoint! It was easy to make and very delicious especially topping it off with vanilla ice cream! Thanks so much Karen for sharing this recipe. The family loves it!
Can you assemble and make ahead without affecting the flavor?
Do you mean assemble then bake later? So that the crumble doesn’t get soggy/ turn blue, I would assemble but leave the crumble in a separate container, then top just before baking. Enjoy!
The filling section says “flour or cornstartch”. I assume gluten-free flour? Is cornstarch typically gluten-free?
Yes!! I will edit that now just for clarity! And corn starch is naturally gluten-free.
Just made this recipe, Blueberry Crumble, with fresh blueberries. I cooked it for 40 minutes, but noticed that it is NOT bubbling up on the sides (I left edges uncovered). It does not seem to be bubbling or juicy at all. I am putting it back in oven, in hopes it just hasn’t cooked long enough, but would welcome your input on this. Hope I haven’t messed it up. Thanks. Oh and it sure does smell awesome.
Cheryl
You can’t mess it up! Depending on the blueberries and how much corn starch you used, it may bubble more or less. Bake it for 10 more minutes covered loosely so top doesn’t burn and you should be fine!
So, I did this, cooked about 15 minutes longer and it bubbled just a bit. It is now cooling. It looks and smells great. Serving it tonight and hoping it tastes as great as it looks. Will let you know. Thank you.
Enjoy!
Six of us enjoyed the Blueberry crumble. It was a huge hit. Thank you. I will be making this recipe again.
Cheryl
So happy you enjoyed it! Thank you!
Many many years ago, a lady made this type of dessert for my family to celebrate my mom having had a baby. I’d never heard of a “crumble”, and it was a wondrous thing to me as a small child and budding foodie who had never seen such a dessert; while I never enjoyed pie for its crust, I DID love a streusel topping and the pie filling. I had made her recipe (by word of mouth) for a while and then…forgot the ratios of the crumble, and after trying other recipes, nothing seemed to be close to what she did. But THIS recipe of yours hit the nail on the head. It’s very good, but I must say…as a streusel lover, I made 1.5 of the amount for the topping. As written it wasn’t enough for me. 🙂 I’m now making this a second time and will need to go picking again because I’ve used up all my berries!! Thank you for sharing your recipe.
Aw, you just made my day! So happy this brings back such fond food memories and that you love it! Thanks for sharing!
This crumble was amazing! We used our freshly picked blueberries. The topping is so good—I like that you call for quick cooking oats instead of rolled oats. It makes the oats less noticeable. Sometimes oats get overwhelming in a crumble top. This was perfect. Next time I will double the crumble top—my kids loved it that much! Thanks for the great recipe!
So happy you loved it! I bet it tasted amazing with freshly picked blueberries!
I made this last night. What a hit!! I’m the only one who eats GF and everyone had seconds!!
Served warm with vanilla ice cream. Amazing!!
Love it! Thanks for sharing! And so happy everyone enjoyed it!
This was so good! I followed the recipe exactly – thank you!!
Thank you! Happy you loved it!
Can rolled oats be used in place of quick cook oats?
Most definitely! Enjoy!
Fast, delicious, healthy…. I substituted organic vanilla yogurt for the butter and my family devoured it before it cooled.
Love it! Great substitution! Happy you all enjoyed it so much! Thanks for sharing!
Can I use canned blueberries for this? Or maybe a combination of canned and fresh to get the amount needed?
I’ve never used canned blueberries but if you find canned blueberries without added sugar, it should work? I’ve used frozen blueberries and it it works great, if you can find frozen blueberries.
I followed this recipe using blackberries and peaches. It was delicious! The only change that I made to the crumble was that I added a bit more oats – personal preference. Delicious flavors of summer!
We get “Doughnut Peaches” around the area of Pa. that I live in and I’ve been combining those with freshly picked blueberries to make both the crisps and crumbles. both are fantastic!! I’ve used several recipes but yours is the first gluten-free recipe I’ve found. I’m planning on making some tomorrow for some friends. thank you!
Hope you love it!
Before I make this I have a question about the amount of butter. I love recipes that ask me to use melted butter to make the crumble or crisp topping I find it’s just so much easier to work with and I still get that topping that we all enjoy. If I wanted to use melted butter in this blueberry crumble recipe how much would you suggest I use? Thank you.
Hi. Great question! This recipe calls for room temperature butter and you won’t get the same crumble using melted butter in this recipe.
I’m sorry if I missed it but I don’t see the calories anywhere. How many calories are in one piece?
Great question! At this time I don’t have calorie counts on the website.
Thanks for sharing this recipe. May I know how to store it and eat up in how many days?
Great question! We store it in the refrigerator with some wax paper and foil covering it. For serving to guests, it is always best day of or next day, but for enjoying on our own, we keep it in the refrigerator for about 5 days.