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There’s nothing quite like a blueberry crumble baking in the oven. Especially one that’s gluten-free, packed with fresh blueberries and topped with lots of sweet golden crumble topping. Our recipe for this Wild Blueberry Skillet Crumble is a must try for any dessert fanatic. Topped with a scoop or two of vanilla ice cream or frozen yogurt is a duo that would give even PB&J a run for its money!
Ingredients
For the Filling:
2 Tbsp Crofter’s Organic Premium Wild Blueberry Fruit Spread
1 Pound Fresh Blueberry
3 Tsp Gluten Free Flour
¼ Cup Coconut Sugar
1/3 Cup Lemon Juice
1 Tsp Vanilla Extract
½ Tsp Cinnamon
For the Topping:
1 Cup Almond Flour
½ Cup Gluten Free Rolled Oats
2 Tsp Turmeric
½ Tsp Salt
½ Tsp Cinnamon
2 Tbsp Coconut Oil (Melted)
2 Tbsp Maple Syrup
Directions
- Preheat oven to 375°F. Lightly grease a cast iron skillet with butter or cooking spray. Set aside.
- Next, mix all of your filling ingredients together in a large bowl. Mix gently using a wooden spoon. Dump the blueberry filling mixture into the prepared cast iron skillet and set aside.
- In a large bowl, combine all of your topping ingredients and mix until the ingredients begin to form a sticky crumble consistency. Sprinkle your crumble topping on top of the blueberry filling in the prepared skillet.
- Bake for 25-35 minutes in the oven (until the crumble is golden brown). When done, serve out of the oven on its own or with a scoop or two ice cream. Enjoy!