This gluten free blueberry crumble made with fresh blueberries will be a delight for everyone at the table. Enjoy it as a nice treat with ice cream on top or as a sweet breakfast in the summertime.

The last few summers we have picked blueberries as a family at local farms. When we were in Texas, we loved picking at Blessington Farms. Now in Virginia, Bush Neck Farms has been our go to for the past few summers. I love picking blueberries and could do it all day long. There is something so peaceful and calming as being outside in the blueberry patch making sure to pick the biggest blueberries to take home. As the season comes to an end, it’s almost like an obstacle course as you intertwine yourself in the bushes to find the last remaining blue ones to gather and make pies, jams and crumbles to enjoy.

How to make

Pre-heat the oven to 375 degrees.

In a large mixing bowl combine flour, ghee, baking powder, 1/2 cup of coconut sugar and 1/2 cup of almond milk. Stir together until the dough becomes crumbly, then knead with hands as needed. Set aside.

In a baking dish, place blueberries, arrowroot powder, 1/2 cup coconut sugar, lemon juice and water, then combine together. Place in oven for 18-20 minutes. Then remove and stir.

Add the crumble mixture over top the blueberry mixture covering the whole dish. Cover dish with glass top or foil and bake for 25-30 minutes.

How to enjoy

This gluten free blueberry crumble can be topped with vanilla ice cream (as seen in picture above) for dessert, an afternoon snack or even as a sweet breakfast option on a hot summer day.