Gluten-Free Blueberry Crumble

Gluten-Free Blueberry Crumble with Cherries

What do you do when you feel like pie but are short on time? You make a crumble.

This gluten-free blueberry crumble gives you all the appeal of a warm fruit dessert without the fuss of making a crust. I love a good blueberry crumble, but adding cherries gives it a little something extra. Sweet blueberries and juicy cherries bake beneath a crisp almond topping, creating a nice contrast between the soft fruit and crunchy topping.

Serve it warm and bubbly from the oven with some ice cream on the side for dessert, then enjoy it again the next morning with a side of creamy yogurt.

Why You'll Love This Blueberry Crumble

• Blueberries and cherries together. Sweet blueberries and juicy cherries make a flavorful fruit filling with a little more complexity than blueberries alone.
• A grain-free crumble topping. Almond flour and chopped almonds create a crisp, crumbly topping without oats or traditional flour.
• Naturally sweetened. Maple syrup sweetens both the fruit and topping without refined sugar.
• Fresh or frozen fruit. You can make the crumble with fresh fruit or use frozen blueberries and cherries.

Ingredients for Gluten-Free Blueberry Crumble

For the fruit filling

• Blueberries — Fresh blueberries work beautifully here, but I especially like frozen wild blueberries for their more intense blueberry flavor. If using frozen blueberries, there's no need to thaw them first.
• Cherries — Sweet cherries add their own juicy flavor to the blueberry filling. Fresh or frozen pitted cherries can be used; frozen cherries don't need to be thawed first.
• Maple syrup — Naturally sweetens the fruit.
• Fresh lemon juice — Brightens the fruit and balances its sweetness.
• Tapioca flour — Helps thicken the juices released by the fruit into a spoonable filling.

For the almond crumble topping

• Almond flour — Forms the base of the crumble and gives it a nutty flavor.
• Chopped almonds — Add larger pieces of almond throughout the topping for extra crunch.
• Tapioca flour — Helps bind the topping and gives it a lighter, crisp texture.
• Maple syrup — Sweetens the crumble and helps it brown as it bakes.
• Coconut oil — Helps the crumble become crisp and golden. You can use melted butter for a non-vegan version or vegan butter to keep it dairy-free.
• Vanilla extract — Adds depth to the topping.
• Baking powder — Helps keep the topping light.

How to Make Gluten-Free Blueberry Crumble

Step 1: Prepare the fruit

Preheat the oven to 350°F and lightly grease a shallow baking dish.

Add the blueberries and cherries to a bowl and toss with the maple syrup, lemon juice, and tapioca flour until evenly coated.

Transfer the fruit to the prepared baking dish and spread into an even layer.

Step 2: Make the almond crumble

In a bowl, whisk together the almond flour, tapioca flour, baking powder, and salt.

Stir in the chopped almonds. Add the maple syrup, melted coconut oil, and vanilla and mix until a crumbly dough forms.

Step 3: Assemble

Scatter the crumble mixture evenly over the fruit, leaving some larger pieces among the smaller crumbs.

Step 4: Bake

Bake until the fruit is bubbling around the edges and the topping is golden brown.

Let the crumble cool before serving so the fruit filling has time to thicken.