Blueberry Almond Crumble Recipe - Gluten Free and Vegan

Now that winter's here, it's basically baking season all the time. Crumbles are one of my absolute favorite dishes to make in any season. They are super easy to swap out ingredients to make them gluten-free, dairy-free, and vegan. They also have a very good nutritional profile because the oats and almonds provide healthy proteins and carbs, keeping you full longer. They can be made in advance and kept in the fridge as a hearty breakfast, especially great for those of us meal prepping.

Blueberries are one of my favorite foods. Besides their taste, they are special because they have an incredible amount of antioxidants to help your body heal. At the most basic level, the antioxidants in blueberries help neutralize free radicals in the body. Free radicals are unstable molecules that can damage cells and contribute to aging and various diseases, including cancer and cardiovascular diseases. By essentially killing off these free radicals, antioxidants in blueberries help bring your cells back to their optimal level. Blueberries are also known to be the least sweet of most fruits, making them an easy snack at any time to support overall health and longevity.

I highly recommend this blueberry crumble as an amazing dessert option to bring to a friend's house or make for a dinner party. Serve it with cold yogurt or ice cream, to taste. I promise they won't even know it's supposed to be healthy.

Ingredients

For the Blueberry Filling:

• 4 cups fresh or frozen blueberries

• 1/2 cup granulated sugar or coconut sugar (adjust to taste based on sweetness of blueberries)

• 1 tablespoon cinnamon

• 1 tablespoon fresh lemon juice

For the Almond Flour Crumble Topping:

• 1 1/2 cups almond flour

• 1/2 cup old-fashioned oats (ensure they are gluten-free if needed)

• 1/2 cup chopped almonds

• 1/2 cup coconut sugar or brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1/2 cup coconut oil, melted (or vegan butter)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a baking dish (8x8 inches or similar) with coconut oil or vegan butter.

2. Prepare the Blueberry Filling: In a large bowl, gently toss together the blueberries, sugar, cinnamon and lemon juice until the blueberries are well coated. Transfer the blueberry mixture to the prepared baking dish, spreading it evenly.

3. Make the Almond Flour Crumble: In another bowl, combine the almond flour, oats, chopped almonds, coconut sugar (or brown sugar), ground cinnamon, and salt. Mix well to ensure even distribution of ingredients. Pour in the melted coconut oil (or vegan butter) and stir until the mixture resembles coarse crumbs.

4. Assemble and Bake: Spread the almond flour crumble evenly over the blueberry filling in the baking dish. Press it down gently with a spoon.

5. Bake in the Oven: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the blueberry filling is bubbly, and the crumble topping is golden brown.

6. Cool and Serve: Allow the blueberry crumble to cool for about 15 minutes before serving. This helps the filling set a bit. Serve warm on its own or with vegan ice cream for an extra treat.

7. Store Leftovers: Store any leftovers in an airtight container in the refrigerator. The crumble can be reheated in the oven or microwave.

Enjoy your delicious Blueberry Almond Flour Crumble filled with the protein-rich almonds and the sweetness of blueberries! Save for breakfast to have with a delicious coconut or regular yogurt or for an easy snack on the go. YUM!