Blueberries always remind me of summer berry picking as a child, where we had to be mindful of coming across bears in the plentiful berry patches. Whether you have a favourite blueberry picking spot, you get your fresh blueberries from the farmers market, or have frozen blueberries in your freezer, there is no shortage of blueberry recipe ideas. What better way to use up your fresh or frozen blueberries than this gluten-free blueberry crumble? The crumble looks as good as it tastes with blueberries bubbling up through the golden crumble topping. You can substitute other berries for the blueberries in the crumble recipe with the same results.
If you are fortunate enough to have a good blueberry picking spot, or a U-pick location, you’ll most likely end up freezing the blueberries when you get home to use in your blueberry recipe ideas later. You can freeze fresh blueberries as soon as you get home without washing, and wait to wash after you take them out of the freezer. If you choose to wash before placing in the freezer, make sure to dry them well with paper towels, then put them in a freezer-proof container to use in your blueberry recipe ideas at a later time. For this blueberry crumble with frozen blueberries recipe, you can also use fresh blueberries with the same results.
Blueberry Crumble
Serves 6
Fruit Filling
4 cups (approximately 600 g) fresh or frozen blueberries or berries of choice
2 tablespoons pure maple syrup
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon pure vanilla extract
1 tablespoon arrowroot powder
Crumble Topping
1 cup (approximately 100 g) quinoa flakes
1/2 cup almond flour
1/4 cup pure maple syrup
1/4 teaspoon Himalayan salt
1/4 cup plus 2 tablespoons refined coconut oil, chilled and cubed
Preheat oven to 375 degrees F (190 degrees C) and grease a 7-inch baking dish. In a medium bowl mix together blueberries, pure maple syrup, lemon juice, lemon zest, pure vanilla extract, and arrowroot powder and toss until well coated. Pour the fruit filling mixture into the baking dish. In a medium sized bowl place the quinoa flakes, almond flour, pure maple syrup, and salt and mix until combined. Add the chilled coconut oil cubes, and combine until the texture resembles crumbly or coarse crumbs. Top the fruit filling with the crumble topping and bake for 25-30 minutes until crumble is golden brown, and the fruit is bubbling around the edges. Serve with cashew ice cream or coconut whipped cream. Store the cooled crumble in the fridge in an airtight container for 3 to 5 days.
