Lemon-Blueberry Crumble [gluten-free]

Lemon-Blueberry Crumble

I love a good crumble! It really doesn’t matter what fruit is beneath the crumble because the topping is the best part, in my opinion at least! This lemony blueberry crumble is so light, refreshing and healthy! The citrus adds so much brightness and the sweet blueberries are the perfect complement. Plus the crispy and just slightly sweet topping is everything.

Lemon Blueberry Crumble Ingredients2

The many health benefits of blueberries.

antioxidant powerhouse.

Blueberries are pretty well known for their high antioxidant levels. Antioxidants are essential to combat free radicals that can damage cells in your body, leading to inflammation and disease. And what better time to eat blueberries than when they are in season!

essential nutrients.

Blueberries are a great source of vitamin C which is essential for immune system health, growth and development. Blueberries are also a good source of fiber. Just one cup of these delicious beauties has 3.5 grams of fiber. Remember that you should be getting somewhere between 25-35 grams of fiber daily, so eat up!

the benefits of purple.

Anthocyanins, the plant compounds that give blueberries their bold blueish-purple color are also great for your health! Anthocyanins are another free-radical squashing plant nutrient which helps your body fight inflammation and keep you vibrant and healthy! And there have been plenty of studies showing the benefits of blueberries for heart health and cancer prevention.


A healthy dessert you can feel good about eating.

When we think dessert what usually comes to mind are sugar-laden cookies, cakes and ice cream. But not all desserts are created equal. My Lemon-Blueberry Crumble is made with real ingredients, is low in sugar, high in fiber, nutrients, and best yet, it’s high in flavor! It’s also really simple to make. Check out the full recipe + directions below.

 [fruit + crumble = the perfect match.]

Blueberry Filling + Crumble Topping

This type of dessert if perfect to make for a family get together, a BBQ or even just a special treat for you, because why not? It’s a dessert you can feel good about serving your friends + family and a dessert you can feel good about eating. Have you ever felt tired and sluggish after eating heavy, sugary dessert? Don’t expect that feeling with this light + healthy dessert. It will leave you feeling satisfied and energized with the combination of healthy fats, antioxidants and fiber. I will say that it might be hard to stop at just one serving though!

Lemon Blueberry Crumble - Before Baking2

You can serve this beauty hot, right out of the oven, or if you have the patience to wait for it to cool + chill I would definitely recommend that. On a hot, summer day this chilled dessert hits the spot. You can top it with a little coconut whipped cream or plain yogurt, too!

And feel free to experiment with different fruits. Another berry would work great, or you could even try fresh peaches or nectarines. I hope you love this recipe as much as I do! Printable recipe + directions below.

[finished product.]

Lemon Blueberry Crumble

Lemon-Blueberry Crumble [gluten-free]

servings: about 9

INGREDIENTS

  • 3 cups fresh or frozen blueberries
  • juice + zest of 1 lemon
  • 1 cup gluten-free oats
  • 1/3 cup almond meal
  • ¼ cup organic, unrefined sugar [I used sucanat in this recipe, but you could use coconut palm sugar or another sugar of choice]
  • ¼ cup melted coconut oil [a great sub here is a ¼ cup of grass-fed butter, or half coconut oil, half butter]
  • ¾ cup unsweetened shredded coconut
  • 1 Tbsp ground cinnamon
  • ½ tsp sea salt

DIRECTIONS

Preheat oven to 350 degrees. Add blueberries to a square 8×8″ baking dish. Add lemon juice + zest to berries and mix to combine well. Set aside. To make crumble, add all dry ingredients to a bowl and mix to combine all ingredients well. Next pour melted coconut oil [or butter, or coconut oil + butter mixture] to dry ingredients and stir until mixture is coated well and all ingredients are combined. Pour crumble mixture into baking dish and spread evenly over blueberries. Pat gently to make an even layer. Bake for 30 – 40 minutes until the crumble becomes golden brown and slightly crispy. You can serve warm, room temperature or chilled. I prefer chilled. Cover and store in refrigerator for up to one week.
Lemon-Blueberry Crumble [gluten-free]
 
Author:
Serves: about 9
Ingredients
  • 3 cups fresh or frozen blueberries
  • juice + zest of 1 lemon
  • 1 cup gluten-free oats
  • ⅓ cup almond meal
  • ¼ cup organic, unrefined sugar [I used sucanat in this recipe, but you could use coconut palm sugar or another sugar of choice]
  • ¼ cup melted coconut oil [a great sub here is a ¼ cup of grass-fed butter, or half coconut oil, half butter]
  • ¾ cup unsweetened shredded coconut
  • 1 Tbsp ground cinnamon
  • ½ tsp sea salt
Instructions
  1. Preheat oven to 350 degrees.
  2. Add blueberries to a square 8x8" baking dish.
  3. Add lemon juice + zest to berries and mix to combine well. Set aside.
  4. To make crumble, add all dry ingredients to a bowl and mix to combine all ingredients well.
  5. Next pour melted coconut oil [or butter, or coconut oil + butter mixture] to dry ingredients and stir until mixture is coated well and all ingredients are combined.
  6. Pour crumble mixture into baking dish and spread evenly over blueberries.
  7. Pat gently to make an even layer.
  8. Bake for 30 - 40 minutes until the crumble becomes golden brown and slightly crispy.
  9. You can serve warm, room temperature or chilled. I prefer chilled.
  10. Cover and store in refrigerator for up to one week.

Did you try this recipe? Let me know in the comments below 🙂

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Angela Freed

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