Blueberry Crumble
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!
Servings 6
Calories 299kcal
Ingredients
- 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
Instructions
- 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
Notes
-
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
Nutrition
Calories: 299kcal | Carbohydrates: 38g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 77mg | Potassium: 176mg | Fiber: 3g | Sugar: 26g | Vitamin A: 275IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 2mg