Try making this Blueberry Lemon Crumble for your next dessert option! Blueberries support heart health, lower total cholesterol, and fight against cell damage. Lemon juice supports immune function, supports iron absorption, and helps prevent kidney stones. Gluten-free flour is a celiac disease and gluten sensitivity-friendly option that eliminates intestinal inflammation and stabilizes blood sugar levels. Prepare this Blueberry Lemon Crumble in under an hour and enjoy!

Ingredients:

For the Filling

7-8 cups blueberries
½ cup coconut sugar
2-3 tablespoons cornstarch
¼ teaspoon cinnamon
1 teaspoon fresh lemon juice
1/8 teaspoon salt

For the Crumble Topping

1 cup gluten-free flour
¾ cup coconut sugar
¼ cup gluten-free oats
8 tablespoons dairy-free butter
¼ teaspoon cinnamon

Instructions:

1) Preheat your oven to 350 degrees Fahrenheit. Choose an approximately 9–10-inch pan.

2) In a large mixing bowl, prepare the filling. Combine blueberries, coconut sugar, cornstarch, cinnamon, lemon juice, and salt. Place in the bottom of your baking pan.

3) In another large bowl, mix gluten-free flour, coconut sugar, gluten-free oats, dairy-free butter, and cinnamon to make the crumble topping. Use a pastry cutter or your hands to combine until crumbling, buttery clumps form. Drop crumble topping evenly over the filling.

4) Bake in the oven for 40 minutes, or until topping is slightly golden.

5) Allow your crumble to cool before serving and enjoy!