Here’s the deal.
I read a couple of chapters of the Hunger Games this weekend and decided that these adolescent fantasy books have become way too addicting. It’s hard for me to date anyone whose skin doesn’t sparkle in the sunlight.
I’m trusting you’ve seen Twilight to get that joke. If not, ignore my interest in vampires and just eat this blueberry apple crumble.
How has your Sunday been?
Mine was busy. I stormed around the house making cupcakes and ate way too much frosting. Again.
I am almost certain my cholesterol levels have shot through the roof. My punishment for eating chocolate buttercream was cleaning the house and packing early for my trip to Minnesota this week.
I’ll be there for work, but I can’t wait to see this terribly missed cutie, Lucky. I’ve also got to gather up the baking pans I left at home and do some horsing around.
Now let’s talk about this crumble!
Yes, it’s gluten-free! My favorite part is the blueberry and apple combination. I also added a bit of vanilla for extra flavor.
Ok… It may not be berry season yet, but if you like things that taste like summer then you need this in your life.
Serve it warm with vanilla ice cream. Then go ahead and lick your bowl clean.
You can also make this with regular flour and brown sugar if you are not gluten intolerant. Tastes the same.
Gluten-free Blueberry Apple Crumble
Ingredients
- 3 cups apple, peeled and very thinly sliced
- 1 1/2 cups blueberries (fresh or frozen)
- 1/4 cup sugar
- 1 tbsp gluten-free all-purpose flour
- 1 tsp vanilla
- For the topping:
- 3/4 cup gluten-free all-purpose flour (I like King Arthur's)
- 3/4 cup packed brown sugar (gluten-free)
- 3/4 cup gluten free oats
- 1/2 tsp cinnamon
- 1/3 cup butter, slightly softened and cut into small pieces
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
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Preheat oven to 375 degrees F. Spray a 11x7 inch baking pan with cooking spray.
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In a large bowl, toss apples, blueberries, vanilla, sugar, and 1 tablespoon of flour together. Pour into baking pan.
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In the same bowl, combine the oats, flour, brown sugar, and cinnamon.
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Next add your butter, using your fingers to combine until the mixture becomes crumbly.
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Stir in your nuts if you'd like. Generously sprinkle mixture over the fruit in your baking dish.
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Bake for 30 minutes, checking halfway through to see if crumble has become too brown. If so, cover with foil and continue to bake.
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Bake another 10-15 minutes or until crumble is bubbling and apples are tender. Total baking time should be 40-45 minutes.
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Serve with vanilla ice cream.
Recipe Notes
You can also make this with regular flour and brown sugar if you are not gluten intolerant. Tastes the same.
9 comments
Just a correction – In the instructions you wrote pears instead of apples. 😛
LOVE your site. You’re very inspiring!
Thank you! I’ve made the recipes with both pears and apples so that’s probably why! 🙂
Love the recipe. Love your puppy. I have a yellow one. 🙂
Just made this with rhubarb instead of apples. Everything else the same. So good!
I made a few little changes, it was delicious!
So good!!! I love crumbles/crisps but I’ve only ever made apple ones so adding blueberries was a great addition! Also the walnuts absolutely should not be optional unless you’re allergic because they were amazing in this recipe.
Absolutely! Glad you enjoyed!
This was delicious, loved by the whole family. We paired it with vanilla ice cream. I did go with slightly less sugar as my apples were really sweet.
Perfect! Glad it was a hit 🙂