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A gluten-free version of a simple crumble made with fresh or frozen blueberries and a hint of lemon.
Ingredients
- ½ cup gluten-free all-purpose baking flour
- ½ cup buckwheat flour
- 3 tablespoons white sugar
- ½ teaspoon ground cinnamon
- 1/3 cup cold butter, cubed
- 4 cups blueberries
- ¼ cup agave nectar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1/8 cup sliced almonds
Directions
Step 1
Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
Step 2
Preheat the oven to 375 degrees F (190 degrees C).
Step 3
Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
Step 4
Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 304 | |
| % Daily Value * | |
| Total Fat12g | 16% |
| Saturated Fat7g | 34% |
| Cholesterol27mg | 9% |
| Sodium75mg | 3% |
| Total Carbohydrate50g | 18% |
| Dietary Fiber6g | 20% |
| Total Sugars27g | |
| Protein4g | |
| Vitamin C11mg | 55% |
| Calcium21mg | 2% |
| Iron1mg | 4% |
| Potassium152mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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