A gluten-free version of a simple crumble made with fresh or frozen blueberries and a hint of lemon.

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

  • Cook Time: 30 minutes

  • Total Time (optional):

  • (Marinate, chilling, rising times are built into total time)

  • Yield, e.g., 2 (8-inch) pies (optional):

Nutrition Facts

304 calories; protein 3.7g 7% DV; carbohydrates 49.5g 16% DV; fat 12.2g 19% DV; cholesterol 27.1mg 9% DV; sodium 75mg 3% DV. Full Nutrition
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