Recipe: Gluten-Free Blueberry Crumble

Recipe: Gluten-Free Blueberry CrumbleINGREDIENTS

For the filling:

  • 4 cups fresh or frozen blueberries
  • 1/4 cup coconut sugar
  • 2 teaspoons tapioca starch
  • 3 tablespoons fresh lemon juice
  • 4 drops Lemon Vitality

For the topping:

  • 1/2 cup Gary’s True Grit Gluten-Free Pancake and Waffle Mix
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 2 tablespoons butter, cut into cubes
  • 3 tablespoons coconut sugar
  • 1/4 teaspoon ground cinnamon
  • 1 drop Cinnamon Bark Vitality
  • Whipped cream, yogurt, or frozen yogurt on the side


  • Preheat oven to 350° F.
  • For the filling, mix blueberries, coconut sugar, tapioca starch, lemon juice, and Lemon Vitality in a large bowl. Transfer to an 8-inch round baking dish.
  • Place topping ingredients in a medium bowl. Using clean hands, squeeze topping together until clumps form.
  • Evenly sprinkle topping over filling. Bake until center bubbles and topping is brown, 25-30 minutes. Serve warm with whipped cream, yogurt, or frozen yogurt on the side.

By Sylvie Shirazi of Gourmande in the Kitchen

From Essential Edge, May 2017


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