Gluten-Free Blueberry Crumble
This fresh, quick and easy GF Blueberry Crumble boasts sweet, syrupy blueberries with a golden oat crumble for a delicious dessert or breakfast (I can't decide). Serve with vanilla ice cream or homemade whipped topping.
4 cups fresh blueberries
1 tbsp. granulated sugar
2 tbsp. corn starch
1 lemon, grated and juiced.
1.5 cups old-fashioned rolled oats
1 cup brown sugar
1/2 cup of butter, melted
1/4 cup of coconut flour
In medium bowl, combine all the ingredients for the filling together, stir and set aside.
In a saucepan, melt butter over medium low heat. Once it is all melted, remove from heat. In a medium bowl, combine oats, brown sugar and coconut flour together. Slowly fold in the butter.
Pour blueberry mixture in a 8x11 baking dish. Apply crumble evenly over the top.
Bake 350° for 45 minutes until blueberries are bubbly and crumble turns golden brown.
Serve warm or at room temperature. Do not refrigerate.