This blueberry crumble dessert recipe is really easy gluten free ! My
friend Steve Farber was in Maine, the end of summer and the last day he
decided to go to his place beside the preferred way of blueberries to
take home . That's how I discovered one of the best ever gluten-free recipes ...
Road People told him the blueberry season was over and there was nothing to be had. This
poor devastated Steve whose response was : " You should at least hand a
man a drink while news like this . " They took condolences to Steve and
gave him directions to the farm where they usually get their
blueberries. Steve
ran in his search and found Ron Nobbs Farms , third-generation farmer
on the same land his grandfather worked and property. Ron also happens to be a vegan and organic farmer , who never used pesticides or growth chemicals in their products. is located in Rangeley , Maine if you're brave enough to do visit . Tell Steve Farber sent you hehe.
Ron Steve took under his wing and told him that the last blueberries of the season to your heart's content . Steve
went to the woods of Maine wild blueberry Ron Nobbs , very similar to
Narnia , and was released hours later with as many blueberries you could
carry in your home with your luggage . I was happy hobbit .
Next
Steve dropped a handful of these blue gems out of our house and I was
so inspired I created a delicious gluten-free blueberry crumble. Me and my roommate passed out on the delicious dessert cloying . You make your family and friends happy with this recipe gluten free dessert really easy!
You will need:
4 cups fresh blueberries
2 c . sugar
juice of half a lemon
2/3 cup almond flour or almond powder
1 cup gluten-free oats
2/3 cup brown sugar or maple sugar
1/2 c . cinnamon
pinch of sea salt
4 c . cold , cubed unsalted butter
Wash cranberries and dry with a paper towel . Butter a baking dish and put the blueberries on the plate. Sprinkle with remaining 2 Tbsp . sugar and squeeze half a lemon over them. Set aside . Preheat oven to 450 * .
In a bowl, combine flour , oats , brown sugar or maple sugar, cinnamon and sea salt. Add the butter cubes and with your hands or a fork to mix all the ingredients until crumbly , butter mess . Pour mixture over blueberries.
Put the pan in the oven and bake for 30-35 minutes. Let cool for 15 minutes and serve with vanilla ice cream .
Note : My friend Deanie , who considers himself an expert collapse , says it does not even need an ice cream. What a shame !
I love making desserts without gluten and is so simple and fun to do. Make
desserts with almond flour can be a little difficult at first, but what
I want is that you do not need thickening or "glue" as xanthan gum,
carrageenan , potato or tapioca starch to make all the ingredients from
sticking . Almond flour is very humid and it works great with eggs , milk and sugar to make it all wet and unite during cooking. And
you may notice a difference when you do something with almond flour
with white flour , do not feel bloated and tired after eating the
dessert!
