This gluten-free blueberry crumble is bursting with flavour and goodness. I needed an easy and healthy dessert for a dinner party. One of my guests is gluten intolerant so I had to tweak my original crumble recipe and came up with this version. The added lemon zest to the blueberries adds an unexpected zing, that is a lovely contrast to the plump juicy blueberries. Why not make this crumble for a cheeky weekend breakfast.

Ingredients for the filling

  • 400g of frozen blueberries
  • 1/2 teaspoon lemon zest
  • 2 tablespoons of lemon juice
  • 1.5 tablespoons flour ( for gluten free use cornflour)
  • 25g white sugar
  • 1 teaspoon cinnamon

Ingredients for the crumble top

  • 52g oats (use gluten free oats if preferred)
  • 50g Flour (80- 100g is swapping out for almond meal depending how crunchy you like the topping)
  • 3.5 tablespoons Butter (42.6 grams)
  • 16g White Sugar
  • 34g brown sugar
  • 1 teaspoon cinnamon (optional)
  • 15g coconut (reduce almond meal by 15g)
    Almonds  (optional extra for the top)

Method

  1. Preheat the oven to 180˚C.
  2. Pour the frozen berries into a rectangular glass baking dish (or similar).
  3. Grate the lemon zest onto the berries, add the lemon juice and mix through the flour and sugar.
  4. To make the crumble topping, mix oats, flour, and both sugar togethers, then rub through the soft butter until combined and should be a soft crumbly biscuit texture. Sometimes when you change the flour types you may need to add more butter or add more dry ingredients to get the right texture.
  5. Crumble over the berries with a spoon or your fingers, add almonds at this stage if you prefer.
  6. Cook for 30-40 minutes until golden brown.
  7. Serve warm with ice cream or yogurt.