An irresistible gluten-free Summer dessert! This easy crumble is bursting with blueberries, topped with the yummiest crumble and a total crowd-pleaser! Enjoy in the Winter months with frozen wild blueberries for a taste of summer and it's still so good!
Blueberry Crumble
A simple recipe for the Best Gluten-Free Blueberry Crumble!
July 2022, New! We made a Peach Crumble using the same recipe but with peaches and it is out of this world! Definitely worth trying! Scroll down to see photos.
I will eventually give the peach crumble it’s own recipe page here on the website but wanted to share this idea quickly because it is so delicious and it’s peach season…. so sharing just a few photos here.
June 2022 New! I’ve added a cooking video to this page so you can see how quick and easy it is to make this gluten-free Blueberry Crumble!
If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.
Hope you love it as much as we do!
Original post..
My husband and his entire family love blueberry desserts!
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. (That said, I have been working on one to share with all of you!)
So we started making blueberry crumble and my husband loves it!
It is super easy and just as yummy.
All you need is:
blueberries (we’ve used fresh or frozen wild blueberries)
sugar
cinnamon
corn starch
and some lemon juice.
Pro tip:If using frozen blueberries, we love frozen wild blueberries, they are they smaller ones, and I de-thaw them in a colander in the sink so they drain a lot of water while they defrost.
In the Summer we love making this with fresh blueberries!
And all you do is mix the all the ingredients together in a bowl and pour into your baking dish.
Pro tip:Before mixing them together, I like to fill my baking dish with the blueberries (especially if using fresh blueberries because it’s not messy to do so) and see how they fit… this allows you to add more or less blueberries to make sure your crumble is full… remember, all fruit shrinks when it bakes.
And you can use any shape baking pan you love or have!
I like to switch it up…. here I used a round pan to make it feel more like a pie…
Then top it with the crumble topping of:
gluten-free all purpose flour (we use GF Jules affiliate link)
gluten-free oats
brown sugar
butter or dairy free butter
and cinnamon.
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.
Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the gluten-free Blueberry Crumble…
You mix the crumble ingredients together with either a pastry cutter or your hands until well combined.
After you mix all the ingredients, all you do is put the crumble on top of the blueberries and bake!
It couldn’t be easier!
You can also leave the edges without crumble if you want to see more of the blueberries as it bakes! If you do this however, you might want to bake it on a baking sheet, in case the blueberries bubble over while baking!
You home will smell amazing while it bakes!
Once baked, let cool a bit so that it sets (if might be watery depending on your blueberries, but will continue to thicken as it cools.
Then serve, with or without some vanilla ice cream, and enjoy!
Recently, at the recommendation of one of you, I made a Peach Crumble using the exact same recipe and it is unreal! Definitely worth a try if you’re looking to switch it up.
I will eventually give the peach crumble it’s own recipe page here on the website but wanted to share this idea quickly because it is so delicious and it’s peach season…. so sharing just a few photos here.
Scroll down to see the recipe and leave a rating/ comment if you love it!
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!
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. 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.
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!!
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!
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!
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.
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.
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!
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!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...
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!