Wild Blueberry Crumble (gluten-free)

I’m the holiday baker in my family and every Thanksgiving and Christmas and I always make a wild blueberry pie 🥧

I took that inspiration and made these perfect little wild blueberry crumbles! The crumble is crunchy and crisp while the blueberry filling is simple yet full of flavor from the sweet little blueberries.

This recipe seriously takes about 10 minutes of prep time too - so easy and delicious! Try it out for the holidays or just as a little after dinner treat.

Recipe makes 8 6oz (3 ½" wide) ramekins

Ingredients

Filling

• 6 cups Wyman's frozen wild blueberries, thawed

• ¼ cup sugar

• ¼ cup gluten-free all-purpose flour

Topping

• ¾ cup old-fashioned rolled oats

• 1 cup gluten-free all-purpose flour

• ½ cup sugar 

• 1 tsp cinnamon

• ¼ tsp salt

• 6 tbsp butter or ghee, melted

• 1 egg yolk

Directions

1. Preheat oven to 350F. Place 8 6oz (3 ½” wide) ramekins onto a baking sheet.

2. For the filling: Drain the blueberries as well as possible in a strainer. Place them in a bowl and gently use a spoon to coat them in the flour and sugar. Evenly divide the mixture into the ramekins.

3. For the crumble: Combine the oats, flour, sugar, cinnamon, and salt in a bowl. Add the melted ghee and egg yolk, mixing with your hands until crumbly and evenly mixed. Evenly divide among the ramekins, sprinkling on top of the blueberries.

4. Bake all ramekins on the baking sheet for about 30 minutes or until the blueberries bubble and the topping crisps up a bit.

5. Allow to cool for 10-15 minutes before enjoying!