Gluten-Free Blueberry Crumble-Crisp Recipe

Karina's Gluten-Free Blueberry Crumble-Crisp Recipe with Quinoa Flakes
Kick-off your gluten-free summer with a blueberry crumble-crisp.


Blueberry Love


Summer is not officially here until the eve of June 20th- the longest day of the calendar year. But why wait to share one of my quintessential Midsummer recipes? The kindest season is far too brief. As the Bard of Avon once penned, summer's lease hath all too short a date.

So who am I to hold back and play hard-to-get, to deny you even one day of partaking in this (rather modest) indulgence?

I believe in the here and now more than the promise of ever-after.

Not that ever-after does not hold its enduring charms. The swath we name eternity is threaded through and through with everyday blinks as brief as a silk worm's life. Which, as it turns out, is perilously close to a single, fleeting summer.

In my view, if I am honest with myself and paying attention, eternity can be found inside a June. Within a child's hand clasp. Echoed in a tea cup. All that I long for, wish for, dream of, has already happened, this I know.

In some far off starlit part of me that remains forever untouchable and true, eternity is happening now, and breathes within the tiny beating bud of even my fears and pain. It knows no boundaries, or Gregorian demarcation. It is patient. And full of music.

I see it flicker in my sons' eyes.

This gift of time.

And the moment I spot it, it is already gone, light years away, clean and immaculate.


Gluten-Free Goddess Blueberry Crumble-Crisp Recipe
Gluten-Free Goddess® Blueberry Crumble-Crisp

Blueberry crumble-crisp is a gluten-free family favorite (you may remember this recipe), now made even tastier with new ingredients. After all, even the best desserts can sometimes use a makeover.

Recipes evolve.


Blueberry Crisp
Big, bursting blueberry taste.

 

Gluten-Free Blueberry Crumble-Crisp Recipe

Recipe posted June 2012.

Nothing evokes the pleasures of summer like a fresh blueberry crumble, warm and purple and sweet. I used quinoa flakes and millet flour for the gluten-free crumble-crisp topping. Quinoa flakes have a light, delicately nutty flavor that pairs beautifully with brown sugar, cinnamon and blueberries.

Ingredients:

2 pints fresh blueberries, washed
1 tablespoon turbinado or raw sugar
2/3 cup quinoa flakes
2/3 cup GF millet flour
2/3 cup organic light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/2 cup virgin coconut oil

Instructions:

Preheat the oven to 350ºF. Rub the inside of a 9-inch baking or gratin dish with a dab of coconut oil.

Place the blueberries into a bowl and sprinkle with the turbinado sugar. Toss to coat. Pour them into the greased baking dish and distribute evenly.

In a separate bowl, combine the quinoa flakes, GF millet flour, brown sugar, cinnamon, and sea salt. Add the coconut oil. Stir in or rub the coconut oil and dry mixture together to create a sandy, crumbly texture.

Sprinkle the crumble topping over the blueberries.

Bake in the center of a pre-heated oven till browned and slightly bubbling. Check for desired tenderness with a fork. I baked mine for 25 minutes because I like my berries tender but not soft. If you prefer your fruit traditionally soft, bake it for 35 minutes.

Set the crumble aside on a rack and allow it to cool a bit before serving. I love it slightly warm from the oven.

A scoop of vegan Coconut Vanilla Ice Cream is entirely optional.


Serves 6.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.


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Recipe Notes:

This is a vegan gluten-free recipe (dairy-free) but if you prefer using butter, use butter instead of coconut oil.

Quinoa flakes are found in the hot cereal section of many natural markets. They are light, nutty tasting, and packed with protein.

To substitute millet in this recipe I'd use sorghum flour. Or try GF buckwheat flour (if you enjoy the taste of buckwheat).

Please make sure the millet flour you use is indeed gluten-free. Some brands of gluten-free flour are testing with higher than acceptable levels of gluten cross contamination. If cross contamination is an important issue for you and your family, I suggest you subscribe to Gluten-Free Watchdog, like I do.

I don't add nuts to my blueberry crumbles or crisps- but if you love a good nut with your berries, darling, add a half cup chopped nuts to the topping.

An earlier version of this Gluten-Free Goddess® recipe originally appeared in Allergic Living.


xox Karina

37 comments:

  1. Yum. This sounds delish. I'll bookmark this one to make some day (hopefully soon).

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  2. Karina, I just finished re-posting my old blueberry crumble bars...and then I see this in my inbox!! Love it! Totally different recipes, but happy to be on similar wave lengths with you!

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  3. Just one more reason why I need to get some quinoa flakes! We have a ton of frozen blueberries left over from last year (partly because some friends of ours had a ton too and can't eat them all). I have never used quinoa flakes, but they sound like a good substitute for oats for my son who can't eat oats, GF or otherwise. :)

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  4. Oh Karina, that looks wonderful! i love the whole berries in there! yum! and that toppinggggg....mmmm thanks for sharing!

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  5. Lauren T11:25

    Berry crisp is a staple at my house during the summer. It's something we can all enjoy, including my mom who is gluten intolerant. We use berries (raspberries, blackberries and blueberries) from my dad's garden, oats, sugar, butter and gluten free flour. It's so delicious. I like the idea of using quinoa flakes instead of oats...will have to try that sometime!

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  6. Oh I can't wait for blueberry season. I eat fresh blueberries everyday with my breakfast but they have to come from out of state. Just a few more weeks!
    Thanks for the recipe.

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  7. I'm looking forward to making this with the blueberries I picked last weekend. I made your delicious blueberry muffins last Saturday and they were a BIG hit! Yeah, for the G-F Goddess and for Blueberry Season!

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  8. what a touching & beautifully written post, thank you for sharing. can't wait to try out this recipe.

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  9. Anonymous15:26

    I am new to your blog but your post really caught my eye. You really touched me, and I can only hope that your blueberry crumble-crisp is half as good as the words you posted. Thanks!

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  10. I am always thankful to find some easy and delicious desserts even without wheat flour. And quinoa flakes are a wonderful idea!

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  11. Gluten-free crisps must be on our minds! I just posted a rhubarb crisp recipe with buckwheat and walnut flours. Love your photos. Looks so yummy.

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  12. Anonymous17:24

    Karina...A new blog from you is always exciting and I quickly rush to open it to read your magical words and see the beautiful photos. You're amazing artist, philospher and an inspiring writer (and I'm not even a GF cook)! PamB in DC.

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  13. Looks yummy. I have frozen strawberries and rhubarb in my freezer, I may give those a try with this recipe. Thank you Karina.

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  14. Can you substitutions other fruits such as apples or cherries for the blueberries?

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  15. Anonymous23:09

    You have such a way with words. Change the 'son' to 'daughter' and I can really see and feel it.
    -Lene

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  16. Is there anyway to use quinoa instead of quinoa flakes in this recipe? Thank you for your wonderful recipes by the way. My newly diagnosed celiac husband was quite depressed about quality gluten free desserts until I made him your oatmeal chocolate chip cookies and he thought they were better than gluten cookies.

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  17. This looks sooooo good! We may have to make it this weekend! Thanks for the GF / dairy free recipe!

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  18. Oh my goodness, I am making this today!!

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  19. One thing I miss about living in New England - picking your own blueberries! They are not so abundant here in the UK. Still... I will have to search some out for this recipe!

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  20. This crumble looks absolutely mouth-watering and delicious! We'll definitely be making this for our next office BBQ and I'm sure it will be a hit! Thanks for yet another fantastic and beautiful recipe!

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  21. i have fallen down the rabbit hole of all your crisp recipes! thank you!

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  22. Mmmm, what a touching & beautifully written post, thank you for his.

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  23. Now I know what to do with the blueberries we just picked. Looks awesome!

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  24. Blueberries are definitely up there as one of my fav berries. Can't wait for the season to start - our plants produce so much fruit!

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  25. Very natural and awesome! Nice recipe..thanks for sharing. :)

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  26. All this great Blueberry recipes every where. It is so hard to pick which one to make. But I really love crisp. Looks great!!

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  27. This looks so yummy and super quick and easy to make.

    Question;
    can i substitue other fresh fruits
    And coconut oil is hard to come by in my little part of the big military world , so would any type of oil work or just use butter ?

    Thanks

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  28. Oh i forgot :)

    Love your white serving bowls where did you get them?

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  29. Thanks everyone- for the blueberry crumble love. I am dairy-free, so my favorite fat for baking is coconut oil. If you prefer butter- use butter. As for other fruits- of course! Adjust baking times for the fruit you are using.

    Also- I have several other gluten-free crumble and crisp recipes in Desserts- find Strawberry Rhubarb Crisp, Peach Crisp, Apple Crisp, Apple-Pear Crisp, Apple Cranberry Crisp in the Desserts recipe index.

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  30. Dede- I found these white souffle bowls in various sizes at a restaurant supply store in Hollywood, on Fairfax, near The Grove.

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  31. Karina-I am not much of a baker but thank you for your beautiful writing. In some way I believe it is helping me with dealing with my father's chronic/terminal illness and my own approaching 40th birthday. Thank you so much. Ali

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  32. "Eternity can be found inside a June." I love that sentiment so much. Thank you for sharing your beautiful words and the beautiful recipe, Karina.

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  33. Anonymous16:27

    Karina -

    My son is allergic to peanuts - and also must stay away from things processed the the same plant as peanuts, tree nuts, etc. Sadly that leaves coconut oil out for things for him. I am gluten and dairy free, and sometimes sweets seem like something I cannot combine with the two of us. I see on your substitution list that you call for olive oil, but can you use that in deserts? Thanks! Kay

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  34. Oh my GOODNESS! I made this tonight and I melted when I ate it. Thank you for posting this!!!

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  35. Anonymous12:03

    I just made this!! Dee-licious!! So good right out of the oven..mmmmm!!! I used sorghum flour instead of millet.

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  36. I found your recipe while searching for additional uses of virgin coconut oil in cooking. It is a seriously delicious desert! Thank you for sharing, Karina!

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  37. I have made this twice in the last 48 hours. I served it with a scoop of lemon sorbet and everyone loves it!! I also used sorghum flour instead of millet. Excellent!!!

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Welcome to Gluten-Free Goddess® Recipes. Comments are moderated and will appear on approval.

Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

Find my gluten-free baking tips and advice here.

Find sugar-free baking tips here.

Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox


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