Fresh tasting, Pretty and Yummy!
My husband and his entire family love blueberry desserts so now we include them in our celebrations too!
I used to make blueberry pie all the time but ever since my son was diagnosed with celiac disease and went gluten-free, I have to admit I’m not a huge fan of all the work involved in making a pie crust. So we started making blueberry crumble. It is super easy and just as yummy.
We make it all year round using fresh blueberries in the Summer and frozen wild blueberries in the Winter.
And served in a pie pan, it’s a pretty and crowd-pleasing dessert for the holiday table.
Scroll down to see the recipe.
Author: Healthy Gluten-Free Family
Recipe type: Baking, Dessert, Holidays
Cuisine: Gluten-Free, Egg-free, Dairy-free optional
- 7-8 cups fresh or frozen wild blueberries, dethawed, depending on size of pan... I tend to use 8 cups.
- ½ cup sugar (feel free to use up to ¾ cup if you want it sweeter or if your blueberries don't seem sweet)
- ⅛ teaspoon salt
- 2- 3 tablespoons flour or cornstarch
- ¼ - ½ teaspoon cinnamon, depending on tastes
- 1 tsp fresh lemon juice
- 1 cup flour (I use GF Jules gluten-free flour)
- ¾ cup brown sugar
- ½ cup quick cooking gluten-free oats
- 1 stick butter or dairy alternative (I used Earth Balance soy-free sticks)
- ⅛-1/4 teaspoon cinnamon (to taste)
- In a large mixing bowl, gently mix together all the blueberry filling ingredients.
- Place in a pie dish of any shape approx 9 inches.
- Place all ingredients in a medium bowl and mix together with a pastry cutter or your hands until well combine.
- Sprinkle on crumb topping on blueberry mixture leaving a small border so that you can see the blueberries.