The recipe begins by tossing the blueberries with a hint of lemon and dividing the fruit among six ramekin dishes for easy serving sizes. As a side note, I think that frozen blueberries would leave this dish too watery, so I recommend fresh blueberries for the best result.
Then the slivered almonds and almond flour are mixed together with sweeteners and cinnamon to make the crumble. Feel free to really heap the blueberries and almond crumble into the ramekins because they will cook down in the oven. You also have the option of sprinkling coconut flakes on the top for added sweetness.
I will definitely be using this recipe bake blackberries and pears with the crumble topping, perhaps even mixed together with blueberries. I look forward to trying it during the peak of summer when berries and peaches are at their finest.
This gluten-free blueberry crisp is not only quick and easy to put together but also tastes incredible. The taste is up to par with blueberry pie, without the major time commitment of making pie crust. The almond crumble on top adds just the right amount of crunch to the blueberries.
So go ahead and satisfy your sweet tooth while keeping the dessert course healthy. Fresh fruit makes a wonderful sweet dessert option, especially when baked in the oven like this blueberry crumble. The recipe could serve as individual-sized desserts for six people, but you might not be able to stop eating after only one. These will be gone in a flash.
- 2 pints fresh blueberries
- Juice of 1 lemon
- 1 cup almond flour
- 1/2 cup slivered almonds
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/8 tsp salt
- Pinch of nutmeg
- Preheat the oven to 375 degrees F. In a small bowl, toss the blueberries with the lemon juice. Divide between six ramekin dishes.
- Using the same bowl, mix together the remaining ingredients until combined. Spoon the almond crumble over the blueberries. Bake for 30-35 minutes, until bubbly and golden brown. Let cool slightly before serving.