This easy gluten-free blueberry crumble is bursting with blueberries and cherries and topped with a delicious almond crumb. Try it warm with a scoop of ice cream for dessert or with yogurt for breakfast.
What do you do when you feel like pie but are short on time? You make a crumble.
As good as pie but without all the fuss, crumbles are the easy answer to what do when you find yourself in need of an easy but impressive dessert. Who doesn’t love a warm from the oven crumble for dessert with a little ice cream on side?
While I don’t generally like to crank up the oven if I don’t have to in the summer, this is one of those occasions I don’t mind it at all. Sweet, syrupy fruit, topped with golden clumps of streusel-like crumbs is worth heating up the kitchen for a bit.
Making a crumble is thankfully super simple. This gluten-free blueberry crumble calls for both blueberries and cherries topped with an almond crumb. The crisp and nutty topping dotted with finely chopped almonds is the perfect match for the juicy bubbly fruit filling. You can use fresh or frozen fruit if you’d like, I actually prefer to use a mix of fresh cherries and frozen wild blueberries which are more intense in flavor than their fresh cultivated counterparts. Here’s what you’ll need:
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Blueberries – Use either fresh or frozen blueberries.
- Cherries – Use either fresh or frozen cherries.
- Lemon Juice – Use fresh squeezed lemon juice.
- Maple Syrup – We’re using maple syrup as our sweetener.
- Flour – You’ll need a combination of tapioca and almond flour.
- Baking Powder – Choose a grain-free baking powder if needed.
- Almonds – Use raw almonds.
- Coconut Oil – Use either refined or un-refined coconut oil.
- Vanilla – Use your favorite good quality vanilla extract.
How to Make a Gluten-Free Blueberry Crumble:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- The fruit is quickly macerated in maple syrup then poured into a shallow tart or pie pan. I like to use a shallow baking dish so that the fruit bakes quickly and evenly and you don’t end up with a soggy filling, it also makes for a nice ratio of fruit to crumb topping in each bite.
- The crumb topping comes together just as quickly. Everything is mixed together in one bowl then pinched into clumps by hand and scattered over the blueberries and cherries. Once in the oven it turns crisp and golden on top and soft and chewy underneath where it sinks into the jammy fruit.
Serve it warm and bubbly from the oven with some ice cream on the side for dessert, then again for breakfast the next morning with a side of creamy yogurt.
More Fruit Desserts:
Gluten-Free Blueberry Crumble
A mixture of blueberries and cherries are tucked beneath an easy almond studded crumble in this vegan and gluten-free blueberry crumble.
Ingredients
- 8oz/ 225g blueberries (fresh or frozen)
- 8oz/225g pitted cherries (fresh or frozen)
- 1 ½ Tablespoons/45ml fresh lemon juice
- ¼ cup/60ml maple syrup
- 1 Tablespoon/7g tapioca flour
For the Crumble Topping:
- ¼ cup/28g tapioca flour
- ¾ cup/84g almond flour
- ½ teaspoon baking powder
- Pinch of sea salt
- ¼ cup/28g raw almonds, finely chopped
- 2 Tablespoons/30ml maple syrup
- 1 ½ Tablespoons/22ml coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
Make the filling:
- Mix cherries, blueberries, lemon juice, maple syrup and tapioca in a bowl until well combined. Transfer to a shallow greased 8-inch round baking dish or pie plate.
Make the topping:
- In a large bowl stir together tapioca flour, almond flour, baking powder, salt and chopped almonds. Stir in maple syrup, coconut oil and vanilla extract. Using your hands, squeeze topping pieces together into clumps.
- Sprinkle topping evenly over filling. Bake until bubbling around the edges and golden on top (about 25 minutes). Transfer to a wire rack, and let cool for 15 minutes before serving.
Notes
Make-Ahead:
Crumble topping can be made-ahead and stored in the fridge until needed.
Storage:
Store leftovers in an airtight container in the fridge. Can be re-heated.
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 63mgCarbohydrates: 47gFiber: 3gSugar: 20gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Asha Shivakumar says
This is so so pretty. Oh yes, perfect for when there's abundance of berries. I like your gluten free desserts, the best.
xo
Sylvie says
Thank you!
Lynn | The Road to Honey says
This crumble looks absolutely incredible Sylvie. I love how you used a mixture of fruit to add a bit more depth. . .and that crumble. . .well let's just say that I'm already dreaming about all the things that I can sprinkle it on top of.
Sylvie says
Thank you!
Genevieve says
I was dying to make this since it appeared in my inbox! I made a few substitutions based on the seasonal fruit I had on hand, and it is AMAZING! Just sweet enough! Here are my substitutions: i ran ou the of frozen blueberries, so I used half fresh, half frozen, and I used 2 cups of fresh raspberries instead of cherries. I added 2 tbsp maple sugar to the fruit mixture (since my raspberries were a bit tart), and instead of coconut oil for the topping, I used ghee. It came together in no time, and the toughest is keeping my face out of it! Thank you!
Sylvie says
Wonderful! I'm so glad to hear you enjoyed it, thank you for sharing the substitutions you made.