Blueberry Crumble Recipe

Gluten-free oats: These oats are free from gluten and provide a hearty texture to the crumble topping.

Almond flour: A gluten-free alternative to wheat flour, adding a nutty flavor and moist texture.

Coconut sugar: A natural sweetener derived from coconut palm sap, offering a caramel-like flavor.

Coconut oil: Used as a healthier fat alternative, it adds a subtle coconut flavor and helps bind the crumble.

Cinnamon: Adds warmth and spice to the crumble topping.

Blueberries: The star of the dish, providing a sweet and tangy base.

Maple syrup: A natural sweetener that complements the blueberries and adds depth of flavor.

Lemon juice: Adds a bright, tangy contrast to the sweetness of the blueberries.

Arrowroot powder: A thickening agent that helps the blueberry mixture set and prevents it from becoming too runny.

When mixing the crumble topping, ensure that the coconut oil is fully melted and evenly distributed among the oats and almond flour. This will help create a more cohesive and crunchy texture. For the blueberry mixture, thoroughly coat the blueberries with the arrowroot powder to ensure the filling thickens properly during baking.

• gluten-free oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and adds a slightly sweet flavor.

• coconut sugar - Substitute with maple sugar: Maple sugar is a natural sweetener that can replace coconut sugar with a similar sweetness.

• melted coconut oil - Substitute with melted butter: Melted butter can be used if you are not avoiding dairy and it provides a rich flavor.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor that can complement the blueberries well.

• fresh or frozen blueberries - Substitute with fresh or frozen raspberries: Raspberries provide a similar tartness and can be used as a direct replacement.

• maple syrup - Substitute with honey: Honey is a natural sweetener that can replace maple syrup with a similar consistency and sweetness.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and can be used to achieve the same tangy flavor.

• arrowroot powder - Substitute with tapioca starch: Tapioca starch is a similar thickening agent that can replace arrowroot powder effectively.

• To store your delightful blueberry crumble, allow it to cool completely. This ensures that the crumble topping remains crisp and doesn't become soggy.
• Transfer the cooled dessert into an airtight container. This will help maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. Your blueberry crumble can be stored in the fridge for up to 5 days, making it a perfect make-ahead treat for busy weeks.
• If you wish to enjoy your crumble at a later date, freezing is a fantastic option. First, ensure the crumble is completely cooled.
• Wrap the baking dish tightly with plastic wrap, followed by a layer of aluminum foil. This double layer of protection helps prevent freezer burn and keeps your dessert tasting fresh.
• Alternatively, you can transfer individual portions into freezer-safe containers or resealable plastic bags. This method is convenient for grabbing single servings on the go.
• Label the containers with the date to keep track of its freshness. Your blueberry crumble can be frozen for up to 3 months.
• When you're ready to indulge, thaw the crumble in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.
• To reheat, preheat your oven to 350°F (175°C). Place the crumble in an oven-safe dish and cover it with foil to prevent the topping from burning.
• Warm the blueberry crumble in the oven for about 15-20 minutes, or until heated through. For an extra crispy topping, remove the foil during the last 5 minutes of reheating.
• Serve your reheated blueberry crumble with a scoop of vanilla ice cream or a dollop of whipped cream for an irresistible treat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover blueberry crumble in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the crumble topping from burning.
  4. Heat for about 15-20 minutes, or until the blueberries are bubbly and the crumble is warmed through.
  5. Remove the foil for the last 5 minutes if you want to crisp up the topping.

• Microwave Method:

  1. Place a portion of the blueberry crumble in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure it heats evenly.
  4. Let it sit for a minute before serving to allow the heat to distribute.

• Stovetop Method:

  1. Place a non-stick skillet over medium-low heat.
  2. Add the leftover blueberry crumble to the skillet.
  3. Cover with a lid and heat for about 5-7 minutes, stirring occasionally to prevent sticking.
  4. Once the blueberries are warmed through and the crumble topping is crispy, remove from heat and serve.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the blueberry crumble in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. The crumble topping should be crispy and the blueberries should be warmed through.

• Oven: Used to bake the blueberry crumble at 350°F (175°C) until the topping is golden brown and the blueberries are bubbling.

• Mixing bowl: Needed to combine the oats, almond flour, coconut sugar, melted coconut oil, and cinnamon to create the crumble topping.

• Mixing bowl: Another bowl is required to mix the blueberries, maple syrup, lemon juice, and arrowroot powder.

• Baking dish: Used to pour the blueberry mixture into and spread the crumble topping evenly over the blueberries.

• Measuring cups: Essential for accurately measuring the oats, almond flour, coconut sugar, and other ingredients.

• Measuring spoons: Needed to measure smaller quantities like cinnamon and arrowroot powder.

• Wooden spoon: Useful for mixing the crumble topping ingredients until they are well combined and crumbly.

• Spatula: Handy for spreading the crumble topping evenly over the blueberry mixture in the baking dish.

• Lemon juicer: Helps to extract the lemon juice needed for the blueberry mixture.

• Cooling rack: Allows the blueberry crumble to cool slightly before serving.

Prepare ingredients ahead: Measure and mix the oats, almond flour, and coconut sugar in advance to save time.

Use frozen blueberries: Opt for frozen blueberries to skip washing and sorting fresh ones.

Melt coconut oil in microwave: Quickly melt the coconut oil in the microwave instead of on the stove.

Pre-mix dry ingredients: Combine cinnamon and other dry ingredients beforehand.

Line baking dish: Use parchment paper to line the baking dish for easy cleanup.

Batch make crumble topping: Double the crumble topping recipe and freeze half for future use.