Gluten-Free Blueberry Dessert
Beautiful blueish purple oat crumbles with a chunky fruit center are what we love about this yummy gluten-free blueberry dessert. Perfect for the upcoming holiday season and fan fave.
What you need for this gluten-free blueberry dessert:
- 1 1/2 cup gluten-free all-purpose flour
- 1 cup gluten-free rolled oats: mine is from Trader Joe
- 1/2 cup coconut sugar: also from Trader Joe
- 1/2 tsp cinnamon
- 1/4 tbsp baking soda & a pinch of salt
- 8 tbsp grass-fed butter
- 1 tsp vanilla extract
- 1/8 tsp English toffee flavored Sweet Leaf drops
- 3 cup frozen or fresh blueberries or berry blend
- 3 tbsp pure maple syrup
- 1 tbsp arrowroot: to perfectly thicken the blueberry filling
Step-by-step instructions:
1. Mix the oats, oat flour, coconut sugar, cinnamon, baking soda & salt in a bowl. Then stir in melted butter, vanilla extract, and English toffee sweet drops. Press a little more than half of the mixture into an 8×8 inch pan lined with parchment paper, then set the rest of the crumble in the fridge for later.
2. Make your berry filling. Place a medium pot over medium heat. Add in the thawed berries, maple syrup, English toffee, arrowroot, and salt. Press down and break down the berries just a bit. Bring to a boil, then reduce the heat and simmer until the filling thickens. Pour over the crust.
3. Sprinkle the remaining crumble all over the top of the blueberries and then bake for 30-40 minutes until the filling is bubbly and the oatmeal crumble is slightly golden brown. Cool completely then stick in the fridge overnight.
4. Cut into squares and enjoy 😋
Frequently Asked Question
Healthy Sugar Alternatives for the Dessert Lover?
Some of my go-to favorite sugar alternatives are Swerve, allulose, coconut sugar, and stevia. All of these can be found at your local health food stores like Sprouts or Wholefoods.
What recipes include baking blueberries?
This blueberry crumble cake can be made with any berry blend, cherries, or just straight blueberries, the choice is yours.
Gluten-Free Blueberry Dessert
Ingredients
- 1.5 Cup Gluten-free all-purpose flour
- 1 Cup Gluten-free rolled oats
- 1/2 Cup Coconut sugar
- 1/2 Tsp Cinnamon
- 1/4 Tbsp Baking soda
- 1 Pinch Salt
- 8 Tbsp Grass-fed butter
- 1 Tsp Vanilla extract
- 1/8 Tsp English toffee flavored Sweet Leaf stevia drops 2
- 3 Cup Frozen or fresh blueberries or berry blend
- 3 Tbsp Maple syrup
- 1 Tbsp Arrowroot
Instructions
- Mix the oats, oat flour, coconut sugar, cinnamon, baking soda & salt in a bowl. Then stir in melted butter, vanilla extract, and English toffee sweet drops. Press a little more than half of the mixture into an 8×8 inch pan lined with parchment paper, then set the rest of the crumble in the fridge for later.
- Make your berry filling. Place a medium pot over medium heat. Add in the thawed berries, maple syrup, English toffee, arrowroot, and salt. Press down and break down the berries just a bit. Bring to a boil, then reduce the heat and simmer until the filling thickens. Pour over the crust.
- Sprinkle the remaining crumble all over the top of the blueberries and then bake for 30-40 minutes until the filling is bubbly and the oatmeal crumble is slightly golden brown. Cool completely then stick in the fridge overnight.
- Cut into squares and enjoy!
