If you’ve never had blueberry crumble, you’re missing out on one of the easiest, tastiest desserts you can make! This recipe has a gluten-free and dairy-free option, making it perfect to share with everyone!
What is a “crumble?”
There are several delicious ways to bake fresh fruit for dessert— crumbles are merely one of them. (Cobblers and crisps being the others). While a cobbler has a pastry topping, what defines a crumble is the “crumbled” topping of sugar, grains, and some kind of fat (like butter). As the crumble bakes, juices from the fruit rise up into the topping making it harden to a crispy, crumbly texture.
What’s the difference between frozen and fresh blueberries? Not much, nutritionally speaking. Blueberries that are frozen are done so very soon after being picked, keeping the nutrients in tact. Some research has shown that frozen blueberries may be even higher in antioxidants due to the way the ice crystals form inside of the berries during the freezing process.
Can I use Frozen blueberries in my Blueberry Crumble? Yes, you can… And you should! Baking with frozen blueberries is easier and the blueberries are less likely to burst while baking in the oven.
How do I make Blueberry Crumble gluten-free and/or dairy free? You can substitute sweetened condensed coconut milk and dairy-free butter (like Miyoko’s) when making Blueberry Crumble. Gluten-free oats can also be substituted for regular oats for those who have gluten-sensitivity/intolerance.
How do I keep the Blueberry Crumble topping from getting soggy? Soggy dessert topping–Yuck! No one likes that. It’s a simple fix, though. That’s why this Blueberry Crumble bakes at a lower temperature (350 degrees F) in order to keep the topping crispy.
Should I soften my butter before making the topping? No! Butter should be cold for creating the crumble. That will give your topping a nice “crumbly” look.
Can I use any other kind of berry in my crumble? Yes! Feel free to swap out cherries or any other kind of berry for the blueberries. Your crumble will still taste amazing!
What should I serve with Blueberry Crumble? Blueberry Crumble is a very versatile dessert that compliments many dishes. Try serving it up with Air Fryer Chicken Fried Steak or Instant Pot Pot Roast on those evenings when you need comfort food. And, don’t forget to top it off with some ice cream or whip cream!
Can I store leftovers? Sure, if you have any! Blueberry Crumble keeps well in the fridge for up to 3 days in an airtight container. Simply re-heat and serve!
- 1 pound frozen blueberries
- 2 tablespoons tapioca flour
- 6 oz sweetened coconut condensed milk
- 1 tablespoon lemon juice
- 1/2 cup brown sugar
- 1/2 cup gluten-free oats
- 1/4 cup almond flour
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoons vanilla
- 4 tablespoon butter or dairy free butter
- Preheat oven to 350 degrees
- Coat a 6 Inch cast iron skillet with oil
- Toss blueberries with tapioca flour until evenly coated
- Pour the sweetened condensed milk over them and mix with a spoon and place in skillet
- In a large mixing bowl combine remaining ingredients and mix until crumbly with a fork
- Sprinkle over the top of the blueberry mixture
- Place in preheated oven
- Cook 10-15 Minutes until bubbly and browned on top
Frozen blueberries are less likely to burst
Cook at a lower temp (350 F) to prevent sogginess
Butter should be cold for creating the crumble