An Easy Blueberry Crumble Recipe For Blueberry Month
July is Blueberry month! Have you ever picked your own blueberries straight from the field then eaten handfuls like popcorn? Pure bliss. Once you've finished a couple of fresh handfuls, try this simple, delightful recipe!
- 2 cups blueberries (fresh or frozen)
- 1 teaspoon vanilla
- 1 tsp lemon juice
- 1 cup gluten free oats
- 1 cup ground gluten free oats or oat flour
- 1/2 cup arrowroot flour
- 1/4 cup maple syrup
- 1/4 cup coconut, raw or other sugar alternative
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- ¼ cup extra-virgin coconut oil
- ½ cup unsweetened apple sauce
- 1 Tbsp almond milk
- 4 Tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon salt
Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment paper.
In a bowl, stir together the maple syrup, arrowroot, vanilla and lemon juice. Gently mix in the blueberries. Set aside.
Mix chia seeds and almond milk and set aside.
In a medium bowl, stir together oatmeal, oat flour, coconut sugar, baking powder and salt. Add in apple sauce, stir. Then stir in coconut oil. Dough will be crumbly.
Press dough into the bottom of the pan, leaving about a quarter cup aside for crumble topping.
Pour the blueberry mixture evenly over the crust.
Stir chia seeds and almond milk into the mixture of dough and crumble over the berry layer.
Bake in preheated oven for 40 minutes, or until top crumbled pieces are slightly brown. Cool for about 20 minutes and serve.