Recipes
Gluten Free Blueberry Crumble
Ingredients:
For Crust:
- 1.5 cup gluten free flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- ¼ c granulated white sugar
- 1 large egg beaten
- ½ cup butter room temperature, cannot be melted
For Filling:
- 3.5 cups blueberries washed and stems removed
- 1 teaspoon cinnamon
- 2 teaspoon cornstarch
- ½ teaspoon lemon juice
For Topping:
- ½ cup old fashioned oatmeal gluten free if desired
- ½ cup brown sugar
- 1 teaspoon cinnamon
Directions:
For Crust:
- In a medium mixing bowl, combine the flour, baking powder, salt, brown sugar and white sugar. Mix until combined.
- Cut the butter into small pieces and add to mixture. Add the beaten egg. (Note: the butter should be at room temperature. It should NOT be melted).
- Mix until combined using a pastry cutter or 2 forks. The mixture should be very crumbly with no large pieces of butter remaining.
- Press the crust into the bottom of an 8×8 inch pan. Use your hands to press the crust down firmly into the pan. (Note: the crust will appear very crumbly, this is ok! It solidifies when cooked).
For Filling:
- Combine the blueberries, cinnamon, cornstarch and lemon juice in a large mixing bowl. Mix until blueberries are evenly coated.
- Pour the blueberries evenly over the prepared crust.
For Topping:
- In a small mixing bowl, combine the oatmeal, brown sugar and cinnamon. Mix well.
- Sprinkle evenly over the blueberries.
- Bake the blueberry bars for 35-40 minutes. Let cool and serve!
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