Easy Anti-Inflammatory Blueberry Crumble (Print Version)
Warm blueberry crumble with gluten-free oats, cinnamon, and walnuts for a nourishing breakfast option.
# Ingredients:
→ Berry Filling
01 -
1600 g frozen blueberries
02 -
1 teaspoon vanilla extract
03 -
2 tablespoons gluten-free oat flour
04 -
Juice of 1/2 lemon
→ Crisp Topping
05 -
150 g gluten-free rolled oats
06 -
30 g gluten-free oat flour
07 -
1 teaspoon ground cinnamon
08 -
2 tablespoons honey
09 -
60 ml melted butter
10 -
Pinch of salt
→ Optional Add-Ins
11 -
2 tablespoons unsweetened shredded coconut
12 -
2 tablespoons hemp seeds
13 -
30 g chopped walnuts
# Instructions:
01 -
Preheat the oven to 175°C.
02 -
Grease a large glass or ceramic baking dish, approximately 28 cm in diameter.
03 -
In the prepared dish, combine the blueberries, vanilla extract, oat flour, and lemon juice. Gently mix to evenly coat the fruit.
04 -
In a medium bowl, mix oats, oat flour, cinnamon, honey, melted butter, and salt. Incorporate coconut, hemp seeds, and walnuts if desired, mixing until the topping is cohesive and slightly clumpable.
05 -
Distribute the topping mixture evenly over the berry layer and gently pat down. Bake for approximately 40 minutes, or until the topping turns golden brown.
# Notes:
01 -
For a vegan alternative, substitute melted butter with coconut oil and use maple syrup in place of honey.
02 -
If using fresh blueberries, baking time may reduce slightly; check for bubbling juices and a golden surface.