Gluten-Free Blueberry Crumble

This gluten-free version of a simple crumble made with fresh or frozen blueberries and a hint of lemon is topped with shaved almonds for extra flavor.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 304 Calories

Ingredients

• 3 tablespoons white sugar
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 4 cups blueberries
• 0.5 teaspoon ground cinnamon
• 0.25 cup agave nectar
• 0.5 cup buckwheat flour
• 0.5 cup gluten-free all-purpose baking flour
• 0.33333334326744 cup cold butter, cubed
• 0.125 cup sliced almonds

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 2

Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.

Step 3

Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.

Step 4

Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.