Recipe: Easy, Allergen-Friendly Blueberry Crumble [Sponsored]

Photo credit - Zach Nelson

In my past baking life, I made a gazillion crumbles. Easy, sweet, buttery and luscious, just mix butter sugar and flour and put over some sugared fruit, bake and serve. Yum hot, warm or cold. Did I mention so, so easy? 

Photo credit - Zach Nelson

It’s the kind of impressive-seeming dessert that you know it’s super easy: you can prep ahead of time, keep it in the fridge, throw it in the oven at the beginning of dinner and pull out at the end; bubbly, gorgeous and oozy; served with ice cream your guests will plotz!

But I haven’t made one in years. Since being wheat-free since 2004, (OMG that’s 13 years already!) because I have some wheat intolerance (GI distress, not a food allergy, here’s more about the difference), I haven’t made a crumble.

Thirteen years ago, there weren’t as many gluten-free all-purpose flour choices made by big commercial brands that were also tree nut-free. (i.e. kinda really none). But that’s has all changed and when thinking about what I’d like to make this summer with berries being so luscious, I remembered my crumble days.

I found and quickly fell in love with this three-ingredient crumble recipe by Epicurious. 

As written (using wheat flour) it’s already peanut-free, tree nut-free, egg-free, soy-free, fish-free and shellfish free – which is a lot of FREEEEEES.

I further adapted the Epicurious crumble recipe  to be wheat and gluten-free. But you could totally make the Epicurious recipe as is if you can do wheat.

If you are celiac, have a wheat allergy or a gluten or wheat intolerance, use the gluten-free all-purpose flour of your choice.

I used gluten-free Bisquick because it’s versatile: you can make pancakes, scones, biscuits, cobbler and crumble with it and I like something multipurpose and easy to get. It’s in all of your big brand stores these days.

I used organic butter by Horizon organic (I like my diary to be organic) and I used Sugar in the Raw because I like the big crystals and the lightly molasses flavor but you can use any butter, any sugar.

I used blueberries because they are season and local and on sale at Fairway Market right now. But this recipe can be used with any fruit, like apples in the fall or frozen fruit in the dead of winter. Use your favorites!

My friend AG suggested that I kick up the lemon and he was so right; so this recipe has fresh lemon juice and fresh zest.

Serve the crumble (warm or cold) with vanilla ice cream. I made my own, two ingredients, no churn vanilla ice cream. You can, too! That recipe is here.

I used a glass pie plate measuring 9.5 inches in diameter and this amount of fruit and crumble worked perfectly. If you don’t have that size pie plate or baking dish, use what you have and eyeball it. You really can’t go wrong here.


PRO TIP: Chill your crumble it will hold the big yummy crumble chunks better for gluten-free. Example: I made this recipe recently, again, for my second cut brisket brunch. I chilled the crumble in the fridge the day before (NB: do as much prep as you can before a party). The day of my brunch, I assembled the fruit and added the crumble on top and popped it all back into the fridge until 45 minutes before I wanted dessert to be ready for my brunch (wherein I popped it into the oven. The smells of cooking dessert are heavenly!) By chilling it the big chunks of crumble stayed intact, looked gorgeous (see below) and were scrumptious.

I bought all of my ingredients at Fairway Market in Manhattan. And Fairway Market graciously sponsored the making of this gorgeous blueberry crumble. Here are my policies regarding my sponsored posts. 

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Recipe: Easy, Allergen-Friendly Blueberry Crumble [SPONSORED]

(Barely adapted from Epicurious)

Crumble:

1/2 cup sugar in the raw
1 stick organic butter
1 cup Bisquick, gluten-free

Fruit:

4 cup blueberries, washed and any stems discards

1/4 cup sugar in the raw
Juice of ½ lemon

1.5 teaspoon lemon zest

Preheat your oven to 375°F. Butter a glass pie dish measuring 9.5 inches in diameter. Mix the blueberries, sugar, lemon juice and lemon zest. Taste the filling and adjust if necessary. In a large bowl, mix the butter, “flour” and sugar with your hands until it forms large clumps. Keep those clumps! Add the fruit to the pie plate and spread the crumble on top until the fruit is all covered (some fruit peeking through is fine).

Bake your crisp in a 375°F oven until the fruit juices are bubbling and the topping is golden brown, that was 45 minutes for me. (Epicurious states that cooking time can take anywhere from 30 minutes to an hour, depending on the size of your crisp and the type of your fruit. So keep that in mind, too.)

Serve with pouring cream, whipped cream, ice cream and try not to eat it all in one go.

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Thank you Fairway Market for sponsoring* this delicious allergen-friendly recipe!





(*My policies regarding my sponsored posts.)

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Photo credit - Zach Nelson