GLUTEN-FREE BLUEBERRY CRUMBLE

Gluten-Free Blueberry Crumble image

A gluten-free version of a simple crumble made with fresh or frozen blueberries and a hint of lemon.

Provided by Buckwheat Queen

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 45m

Yield 6

Number Of Ingredients 11

Ingredients

½ cup gluten-free all-purpose baking flour
½ cup buckwheat flour
3 tablespoons white sugar
½ teaspoon ground cinnamon
⅓ cup cold butter, cubed
4 cups blueberries
¼ cup agave nectar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
⅛ cup sliced almonds

Steps:

Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
Preheat the oven to 375 degrees F (190 degrees C).
Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.

Nutrition Facts : Calories 304.2 calories, Carbohydrate 49.5 g, Cholesterol 27.1 mg, Fat 12.2 g, Fiber 5.5 g, Protein 3.7 g, SaturatedFat 6.7 g, Sodium 75 mg, Sugar 26.6 g