Name: Gluten-Free Blueberry Crumble
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Gluten-free all-purpose baking flour - ½ cup; Buckwheat flour - ½ cup; White sugar - 3 tablespoons; Ground cinnamon - ½ teaspoon; Cold butter, cubed - ⅓ cup; Blueberries - 4 cups; Agave nectar - ¼ cup; Cornstarch - 2 tablespoons; Lemon juice - 1 tablespoon; Lemon zest - 1 teaspoon; Sliced almonds - ⅛ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Blueberry Crumble

1. Gluten-free all-purpose baking flour - ½ cup

2. Buckwheat flour - ½ cup

3. White sugar - 3 tablespoons

4. Ground cinnamon - ½ teaspoon

5. Cold butter, cubed - ⅓ cup

6. Blueberries - 4 cups

7. Agave nectar - ¼ cup

8. Cornstarch - 2 tablespoons

9. Lemon juice - 1 tablespoon

10. Lemon zest - 1 teaspoon

11. Sliced almonds - ⅛ cup

How to cook deliciously - Gluten-Free Blueberry Crumble

1. Stage

Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C).

3. Stage

Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.

4. Stage

Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.