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blueberry crumble

Gluten Free Blueberry Crumble

With Love, Melissa
This delicious blueberry crumble is gluten, dairy, and refined sugar free.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 Servings



  • Cups Almond Flour
  • ¾ Cup Walnuts, Chopped
  • 4 Tbsp Almond Butter
  • 4 Tbsp Honey
  • ¼ Tsp Cinnamon


  • 4 Cups Blueberries
  • 3 Tbsp Arrowroot Powder
  • Pinch of Cinnamon
  • Pinch of Nutmeg
  • 1 Tsp Vanilla Extract
  • ½ Tsp Lemon Zest
  • 2 Tbsp Honey


  • Preheat oven to 350°F. Mix crumble ingredients together in a large bowl with a spoon or your hands. Mix until it's all incorporated and starts to stick together in chunks. Leave some big and small pieces in the bowl. Set aside.
  • In another bowl, mix together blueberries, arrowroot powder, cinnamon and nutmeg. Then add the vanilla, honey, and lemon zest.
  • Pour blueberry mixture into a 9" pie dish. Sprinkle the crumble mixture on top. Bake for about 10 minutes, until the crumble gets brownish, then cover with aluminum foil and bake another 30 minutes. Enjoy.
Keyword Allergy Free, Almond Butter, Alternative Baking, Dairy-Free, Gluten-Free, Refined Sugar-Free