Blueberry Apple Oat-Almond Crumble (with gluten-free option)

gluten-free blueberry apple crumble

Serve as is or with vanilla ice cream. This is delicious reheated.




Crumble Topping:


  1. Preheat oven to 350 F.
  2. Mix together filling ingredients: stir together blueberries, apples, oat flour (or arrowroot), dates (or sugar), cinnamon, lemon juice and zest and set aside.
  3. Process almonds and 1 cup oats (or all-purpose flour) in the food processor until they look like flour. Add dates (or sugars), salt and oil; process until well combined. Stir in ½ cup oats, leaving unprocessed.
  4. Spray a 13×9-inch cake pan with non-stick spray (or grease with butter or oil), then pour in blueberry mixture making sure that it is relatively level. Sprinkle with crumble topping (use all of the topping).
  5. Bake for 50-70 minutes on the middle shelf in the oven until blueberry juice is bubbling up through in places and the crumble is just starting to brown. Note: if baking in 12 individual dishes (as pictured) cut baking time to 45 minutes.
  6. Cool for 15 minutes before eating. Cool completely before covering with a lid or plastic.


Nutritional Info (per serving): Calories 171, Total Fat 4.7g, Saturated Fat 0.4g, Cholesterol 0mg, Sodium 50.3mg, Total Carbohydrate 32.7g, Dietary Fiber 4.6g, Sugars 18.8g, Protein 2.6g, Vitamin A 0%, Vitamin C 17%, Calcium 2%, Iron 5%