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  • Author: Emily
  • Total Time: 60 minutes
  • Yield: 4 1x
  • Diet: Gluten Free


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.


  • 3 c gluten free 1 for 1 baking flour ( I use Bob Red Mills)
  • 4 c blueberries
  • 1 c coconut sugar
  • 3/4 c water
  • 1/2 almond milk
  • 5 tbsp ghee
  • 1 tbsp arrowroot powder
  • 2 tsp baking powder
  • 1 tsp lemon juice


  1. Preheat oven to 375 degrees.
  2. In mixing bowl, combine flour, ghee, baking powder, 1/2 cup of coconut sugar and 1/2 cup almond milk.
  3. Mix together until dough crumbles then set aside.
  4. In a baking dish, combine blueberries, arrowroot powder, 1/2 cup coconut sugar, lemon juice and water.
  5. Place baking dish in oven uncovered for 18-20 minutes.
  6. Add the crumble mixture to baking dish covering over all the blueberries.
  7. Cover crumble with a glass top or foil and bake for 25-30 minutes.
  8. Crumble should be nice and golden brown when you take out.
  9. Let cool, then serve!


  • You can use any kind of sugar-raw, cane, coconut, or maple. I just prefer coconut sugar due to the glycemic value.
  • You can also use any kind of milk. I just prefer almond milk.
  • The best Gluten Free 1 for 1 baking flour for this recipe is Bob Red Mills.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Desserts
  • Method: Oven
  • Cuisine: American