Gluten Free Blueberry Lemon Crumble (Edit recipe)

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This Gluten Free Blueberry Lemon Crumble is made in individual servings so they are perfect for parties and gatherings. Using Lark Ellen Farm Lemon Blueberry Sprouted Granola makes the crumb topping come together so quickly.

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PREP TIME

10 minutes

COOK TIME

20 minutes

INGREDIENTS

11

Serves: 6

Ingredients

Crumble Topping

Drizzle Topping

0.5 cup Powdered Sugar
2 tsp Lemon Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350° and set out 6 ramekins on a baking sheet.
In a large bowl, combine the blueberries, sugar, salt, lemon zest and tapioca flout. The mixture will be dry and the blueberries will be coated in flour. Divide evenly between the ramekins.
Leave the granola in the bag and crush with a rolling pin until all large chunks are broken up. It doesn't need to be a powder, but broken up enough to make a crumble. Add in the coconut oil by hand, mixing until well combined. Add on top of the blueberry mixture for each ramekin.
Bake for 20 minutes and let cool 5-10 minutes before serving.
Make the glaze. In a small bowl mix the powdered sugar and lemon juice until smooth. Drizzle over each crumble.
Cover and leftovers and store in the fridge.

Notes

*If you don't need this dairy free then feel free to use butter in the crumb topping. *fresh blueberries can also be used

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	207
Fat:	9 g
Carbohydrates:	31 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	99 mg
Fiber:	3 g
Sugars:	25 g
Sugar Alcohol:	0 g
Calculated per serving.