Blueberry Crumble (Gluten-Free, Dairy-Free)
Gluten-free, dairy-free blueberry crumble with a golden topping made from tigernut flour, palm shortening and coconut sugar.
Ingredients
For the crumble topping
- ½ cup tigernut flour
- ½ cup palm shortening cold and broken into ½-inch pieces
- ¼ cup brown coconut sugar
- ¼ cup coconut sugar
- ½ tsp cinnamon
- ¾ tsp Kosher salt
For the filling
- 3 pints blueberries
- 2 tbsp arrowroot flour
- 2 tbsp tigernut flour
- 2 tbsp coconut sugar (golden or blonde)
- 1 tbsp fresh lemon juice
- ½ tsp Kosher salt
Instructions
Make the crumble topping
- Pulse the tigernut flour, palm shortening, coconut sugar, brown coconut sugar, cinnamon and salt in a food processor until the shortening is incorporated and the mixture is sandy.
- Transfer to a large bowl and work the mixture with your hands until large clumps form, then refrigerate.
Make the filling
- In another bowl, toss the blueberries with arrowroot flour, tigernut flour, coconut sugar and salt until evenly coated.
Assemble the crumble
- Spread the blueberries in a 2-quart baker (such as a 8×8-inch baking dish or 9-inch pie plate).
- Spoon the crumble over the top and bake at 350°F for 35 to 45 minutes, until the filling bubbles and the topping is golden brown.
- Cool slightly before serving warm or at room temperature.
Notes
Any leftover topping can be frozen for up to six months.