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Mini Gluten Free Summer Blueberry Crumble

  • Author: Mia Zarlengo
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Dessert


Easy gluten free blueberry crisp for two!



For the blueberry filling

  • 1 cup fresh blueberries
  • 1/2 tbsp arrowroot starch
  • 1 tbsp maple syrup
  • 1/2 tbsp lemon juice
  • 1/4 tsp vanilla extract

For the crumble topping

  • 1/4 cup almond flour
  • 2 tbsp gluten free rolled oats
  • 2 tbsp coconut sugar
  • 1/2 tbsp maple syrup
  • 2 tbsp cold unsalted butter, cut into small cubes
  • 1/2 tsp cinnamon
  • 1/8 tsp sea salt


  • Cherry ice cream 
  • Fresh peaches, sliced or cubed 


  1. Preheat oven to 350°F. 
  2. In a small baking dish, mix together all of the blueberry filling ingredients until arrowroot starch dissolves and blueberries are well-coated.
  3. In a separate bowl, add all of your crumble topping ingredients. Use your clean hands or a fork to mix everything together until butter is mixed in well and a crumble forms. Sprinkle over the top of the blueberries.
  4. Bake for 30 minutes, or until blueberries are bubble and topping is slightly browned and crisp. Allow to cool for a little before topping with ice cream and peaches. Serve and enjoy!