**Directions:** 1. Preheat the oven to 350°F (180°C) 2. In a small bowl, gently stir together 1/2 cup (100g) granulated sugar, 3 cups (498g) blueberries, 2 tsp flour, and 1 tsp water. Set aside (this is the blueberry layer) 3. In a large bowl, add 1 cup (200g) brown sugar, 1 cup (225g) butter, 1 tsp vanilla extract (these are the wet ingredients) 4. With a whisk or a handheld mixer, mix all of the ingredients together until well blended 5. Add 1 egg, and mix again 6. In a separate large bowl, add 1 1/2 cups (192g) flour, 1 cup (96g) almond flour, 1/2 cup (45g) oatmeal, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt (these are the dry ingredients) 7. Mix all of the dry ingredients together 8. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 9. Gently stir all of the ingredients together until just blended 10. Split the dough in half 11. Line a baking pan with either parchment paper – OR – cooking spray 12. Place half of the dough on the bottom of the pan, and press it down so it’s compact 13. Spread the blueberry layer over the dough 14. Sprinkle the rest of the dough on top of the blueberry layer, so it’s coated completely 15. Bake the blueberry crumble in the oven at 350°F (180°C) for 50-52 minutes 16. The top will be golden brown when finished 17. Allow the blueberry crumble to cool for a minimum of 20 minutes 18. Enjoy!
1 Comment
[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-blueberry-crumble-recipe)
**Ingredients:**
— CRUMBLE LAYER
– 1 1/2 cups (192g) flour
– If using Gluten Free flour, add 1 tsp xanthan gum
– 1/2 cup (45g) oatmeal
– 1 (96g) almond flour
– 1 (200g) brown sugar
– 1 tsp baking soda
– 1 tsp baking powder
– 1 egg
– 1 cup (225g) salted butter
– 1 tsp vanilla extract
– 1 tsp salt
— BLUEBERRY FILLING
– 3 cups (498g) blueberries
– 1/2 cup (100g) granulated sugar
– 2 tsp flour
– 1 tsp water
**Directions:**
1. Preheat the oven to 350°F (180°C)
2. In a small bowl, gently stir together 1/2 cup (100g) granulated sugar, 3 cups (498g) blueberries, 2 tsp flour, and 1 tsp water. Set aside (this is the blueberry layer)
3. In a large bowl, add 1 cup (200g) brown sugar, 1 cup (225g) butter, 1 tsp vanilla extract (these are the wet ingredients)
4. With a whisk or a handheld mixer, mix all of the ingredients together until well blended
5. Add 1 egg, and mix again
6. In a separate large bowl, add 1 1/2 cups (192g) flour, 1 cup (96g) almond flour, 1/2 cup (45g) oatmeal, 1 tsp baking soda, 1 tsp baking powder, and 1 tsp salt (these are the dry ingredients)
7. Mix all of the dry ingredients together
8. Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
9. Gently stir all of the ingredients together until just blended
10. Split the dough in half
11. Line a baking pan with either parchment paper – OR – cooking spray
12. Place half of the dough on the bottom of the pan, and press it down so it’s compact
13. Spread the blueberry layer over the dough
14. Sprinkle the rest of the dough on top of the blueberry layer, so it’s coated completely
15. Bake the blueberry crumble in the oven at 350°F (180°C) for 50-52 minutes
16. The top will be golden brown when finished
17. Allow the blueberry crumble to cool for a minimum of 20 minutes
18. Enjoy!