Mini Blueberry Crumble is an easy dessert you can make in about 30 minutes. And this recipe is vegan and gluten-free so everyone can enjoy it!
I’ve been on a dessert kick lately. After making Apricot Crumble, I decided to try some different fillings. And I absolutely love blueberry!
Instead of making a dessert that serves four, I decided to make individual mini crumbles so that no one has to share.
This recipe makes two, but of course you can make one, three, four, or how ever many you want!
Should I call it a mini blueberry crumble? Or is it a crisp or cobbler?
Whatever you call it, it’s really delicious!
And I love that you eat them out of the ramekin you cooked them in.
You can add a scoop of vanilla non-dairy ice cream or coconut whip on top, if you like.
While you can enjoy this dessert anytime, I particularly like it after a simple meal of barbecue soy curls, corn on the cob, and Mediterranean Cucumber and Tomato Salad.
And since blueberries are easy to find year round, you can enjoy these crumbles in any season!
You don’t need anything special to make a mini blueberry crumble besides some oven-proof ramekins. I used 7-ounce ones.
To make them vegan, I use coconut oil instead of butter. And if you buy organic sugar, you won’t need to worry that your sugar was processed with bone char.
And if you are Celiac, be sure to buy gluten-free certified rolled oats.
Now let’s make a Mini Blueberry Crumble, or two!
Food for thought (Please leave a comment!):
- What is your favorite fruit dessert?
- How often do you make desserts at home?
- What is your favorite sweet treat?
Mini Blueberry Crumbles (Gluten-Free)
Ingredients
For the filling
- 6 ounces fresh blueberries
- 1 teaspoon organic sugar
- 1/2 teaspoon lemon juice
- 1/2 teaspoon corn starch (or substitute arrow root)
For the crumble topping
- 1/4 cup rolled oats
- 3 Tablespoons oat flour
- 3 Tablespoons organic light brown sugar
- pinch salt
- 1 Tablespoon coconut oil at room temperature
Instructions
- Preheat the oven to 375 degrees F.
- In a small bowl, combine the blueberries, sugar, lemon juice, and corn starch. Stir until combined and set aside.
- In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.
- Divide the fruit mixture between two oven-safe 7 ounce ramekins. Then add the oat mixture on top.
- Bake 25 minutes until the edges start to bubble and the topping is slightly crispy.
- Let stand 10 minutes before serving.
- (Optional) Top each serving with a scoop of vanilla non-dairy ice cream, if desired.
Becky Striepe says
This looks delightful! I love blueberries, too, and Darrol is an absolute blueberry MONSTER!
Amy says
Thanks Becky! I hope you all enjoy it!
Sarah Newman says
I’ve been on a dessert kick too!! I’ve been wanting to make a crumble so this is perfect – love the easy ingredients. Blueberry is my favorite type of crumble! 😀
Amy says
Thanks Sarah! It really is easy!
Anjali @ Vegetarian Gastronomy says
I have loads of blueberries just waiting to be used! This crumble sounds deliccious!
Amy says
Thanks Anjali! I love blueberries, too!
Rebecca @ Strength and Sunshine says
You know my feelings about a good blueberry crumble! Delicious!!
Amy says
Thanks Rebecca! They are delicious!
Dianne says
This looks delicious! I love that makes two mini crumbles. Anything more than that and I have dessert sitting in the fridge for days.
Amy says
Thanks Dianne! I’m with you!
Jenny Rose says
Luckily I have all these ingredients in my house at the moment!I love a simple recipe, thanks for this.
Amy says
Fantastic! They are super easy to make. Enjoy!
Sarah says
I love a good crumble and this one looks perfect!
Amy says
Thanks Sarah!
Mel | avirtualvegan.com says
What a lovely dessert and that gorgeous deep purple colour! I haven’t had a crumble in years and I love that you called it ‘crumble’ too. How very British of you! ;O)
Amy says
Thanks Mel! I love the color, too!
Sandi says
Just a note of Thanks for including the nutritional information We have a variety of accommodations to make in my family when cooking which includes sugar count (along with food allergens, gluten intolerance, yeast and dairy issues). Some recipes, even those who appear healthier in calorie count or ingredient alternatives start to sky rocket in sugar. So thank you for making it possible for me to do bring recipes in our new lifestyle to everyone.
Amy says
You’re very welcome, Sandi! I’m glad the information helps you and your family.