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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