Blueberry Crumble

If you're craving a fruity, comforting dessert that’s easy to make and full of wholesome ingredients, this blueberry crumble is the perfect treat. Bursting with juicy blueberries and topped with a golden oat and almond flour crumble, it’s a dessert that feels indulgent but is made with simple, real ingredients. Whether you're serving it warm with a scoop of vanilla ice cream or enjoying it chilled from the fridge, this gluten-free blueberry crumble is bound to become a go-to favorite.

Why You'll Love This Blueberry Crumble

This easy blueberry crumble recipe is:

• Made with fresh or frozen blueberries

• Naturally gluten-free thanks to almond flour and oats

• Simple to prep — no mixer required

• Perfect for spring and summer gatherings

• Sweetened with a mix of white sugar and coconut sugar for a balanced flavor

Plus, it’s incredibly versatile. Swap in other berries, add chopped nuts for texture, or make it dairy-free with a vegan butter alternative.

Ingredients You'll Need

For the blueberry filling:

• 3 ½ cups fresh or frozen blueberries

• ¼ cup white sugar

• 4 tablespoons almond flour

For the crumble topping:

• 1 cup almond flour

• ½ cup rolled oats

• ¼ cup white sugar

• ⅓ cup coconut sugar

• ½ cup cold butter (cubed)

This combo gives you the perfect balance of juicy, tart berries and a rich, crumbly topping with just the right amount of sweetness.

Tips for the Best Blueberry Crumble

• Frozen blueberries? No problem! You can use them straight from the freezer — no need to thaw.

• Want it dairy-free? Substitute the butter with vegan butter or solid coconut oil.

• Make ahead: This crumble can be made in advance and stored in the fridge. Just reheat in the oven before serving for that fresh-baked feel.

Whether you’re hosting a summer BBQ, looking for a cozy dessert, or meal-prepping something sweet for the week, this blueberry crumble with almond flour and oats checks all the boxes. It’s sweet, a little tart, and loaded with texture — all while being gluten-free and made with pantry staples.

Try it once, and you’ll want to keep blueberries on hand all year round.

Blueberry Mixture Substitutions:

• Blueberries (3 ½ cups):
  Substitute with any fresh or frozen berries (like raspberries, blackberries, or chopped strawberries). You can also use chopped apples or peaches for a seasonal twist.

• White sugar (¼ cup):

  • Use maple syrup or agave syrup (use slightly less: about 2–3 tablespoons).

  • Or swap with coconut sugar, brown sugar, or a sugar-free alternative like monk fruit sweetener (adjust to taste).

• Almond flour (4 tbsp):
  Use all-purpose flour, oat flour, or arrowroot starch to help thicken the filling.

Crumb Topping Substitutions:

• Almond flour (1 cup):

  • Substitute with oat flour, gluten-free all-purpose flour, or finely ground sunflower seed meal (great nut-free option).

  • You can also do half almond flour, half coconut flour (though coconut flour absorbs more moisture, so adjust slightly).

• Rolled oats (½ cup):

  • Use quick oats or gluten-free oats if needed.

  • For a grain-free option, replace oats with chopped nuts or shredded coconut.

• White sugar (¼ cup):

  • Swap with brown sugar, coconut sugar, or a natural sweetener like date sugar or stevia blend (if low sugar is preferred).

• Coconut sugar (⅓ cup):
  Use brown sugar, maple sugar, or additional white sugar instead.

• Cold butter (½ cup):

  • Use vegan butter or refined coconut oil (solid, not melted) for a dairy-free option.

  • You can also use ghee or margarine depending on dietary needs.

Ingredients:

• Blueberries

• White sugar

• Coconut sugar

• Almond flour

• Rolled oats

• Vegan butter

Recipe:

Blueberry mixture:

• 3 1/2 cup fresh or frozen blueberries

• 1/4 cup white sugar

• 4 tablespoons almond flour

Crumb topping:

• 1 cup almond flour

• 1/2 cup rolled oats

• 1/4 cup white sugar

• 1/3 cup coconut sugar

• 1/2 cup cold butter

Directions:

Step 1: Prepare the filling
In a medium bowl, toss the blueberries with the white sugar and almond flour until evenly coated. This helps absorb excess liquid and creates a thicker fruit base when baked.

Step 2: Make the crumble topping
In another bowl, combine almond flour, rolled oats, white sugar, and coconut sugar. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. This creates that buttery, golden texture everyone loves in a crumble.

Step 3: Assemble and bake
Preheat your oven to 350°F (175°C). Spread the blueberry mixture into a baking dish, then sprinkle the crumble topping evenly over the berries. Bake for 35–40 minutes, or until the top is golden brown and the blueberries are bubbling.

Step 4: Cool and serve
Let your crumble cool slightly before serving. It’s amazing warm with dairy-free vanilla ice cream or coconut whipped cream!

How to Store Blueberry Crumble:

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the crumble for up to 2 months. To reheat, warm in a 350°F oven until heated through.