Gluten Free Blueberry Crumble
Eating gluten-free doesn't mean missing out. In fact, I'd bet this Gluten Free Blueberry Crumble would win the award for best overall dessert with the whole crowd!
Servings 10
Calories 346kcal
Ingredients
- 2 pounds frozen blueberries
- 1/4 cup tapioca flour
- 14 oz sweetened coconut condensed milk
- 1 cup brown sugar
- 1 cup gluten-free oats
- 1/2 cup almond flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons vanilla
- 8 tablespoon butter or dairy free butter
Instructions
- Coat a 12 Inch cast iron skillet with oil
- Toss blueberries with tapioca flour until evenly coated
- Pour the can of sweetened condensed milk over them and mix with a spoon and place in skillet
- In a large mixing bowl combine remaining ingredients and mix until crumbly with a fork
- Sprinkle over the top of the blueberry mixture
- Place on grill preheated to 400 degrees
- Cook 15 Minutes until bubbly and browned on top
Notes
- you can swap out the coconut condensed milk for regular condensed milk if not dairy free
- carefully remove skillet from grill as it will be very hot and very heavy to carry
- leftovers can be stored in fridge up to 3 days - warm up in microwave a few seconds to serve
Nutrition
Calories: 346kcal | Carbohydrates: 66g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 292mg | Fiber: 4g | Sugar: 53g | Vitamin A: 175IU | Vitamin C: 10mg | Calcium: 166mg | Iron: 1mg