Gluten-Free Blueberry Crumble (with oats)
This gluten-free blueberry crisp is delicious. Made with fresh or frozen blueberries is super easy and quick to make. It's best served warm with a scoop of ice cream or whipped cream!
Ingredients
- ¾ cup gluten-free all-fashioned rolled oats
- ½ cup gluten-free all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon (optional)
- ¼ cup unsalted butter cooled and diced
- 5 cups fresh or frozen blueberries
- 2 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
- Almonds chopped and toasted
Instructions
- Preheat the oven to 350º F (180°C).
- Place in a food processor gluten-free rolled oats, gluten-free all-purpose flour, brown sugar, and cinnamon. Add the cooled diced butter and process. Or place them in a medium bowl and toss them with your fingertips to combine. Let rest the crumble in the refrigerator.
- In a large bowl place the blueberries, lemon juice, cornstarch, and sugar and mix gently.
- Place the blueberry mixture into the desired molds. I used individual ramekins, but you can also use a baking dish, an 8” square pan, or a 9-in. pie plate.
- Let rest for 10 minutes and then, sprinkle the oat mixture over the blueberries. End it up with the chopped almonds.
- Bake for about 40 minutes, until the topping is golden brown and the blueberries are tender and bubbling.
- Serve warm and if desired with whipped cream or a scoop of ice cream.
Notes
Store leftovers covered in the refrigerator.