Mini Blueberry Crumble Recipe (Gluten-Free)

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?

5 from 3 votes

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Mini Blueberry Crumbles (Gluten-Free)

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!

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 2

Calories 270 kcal

Author Amy Katz

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

US Customary - Metric

Instructions

1. Preheat the oven to 375 degrees F.
2. In a small bowl, combine the blueberries, sugar, lemon juice, and corn starch. Stir until combined and set aside.
3. In a second bowl, combine the rolled oats, oat flour, brown sugar, salt, and coconut oil. Mix with a fork until well combined.

4. Divide the fruit mixture between two oven-safe 7 ounce ramekins. Then add the oat mixture on top.

5. Bake 25 minutes until the edges start to bubble and the topping is slightly crispy.
6. Let stand 10 minutes before serving.
7. (Optional) Top each serving with a scoop of vanilla non-dairy ice cream, if desired.

Recipe Notes

If you make Mini Blueberry Crumbles, or any of the other recipes on the website, I would love to see your creations! 

Use the hashtag #veggiessavetheday on Instagram and tag Veggies Save The Day so I don’t miss seeing what’s cooking in your kitchen. In addition, you can post your photos on the Facebook page Veggies Save The Day. 

Nutrition Facts

Mini Blueberry Crumbles (Gluten-Free)

Amount Per Serving

Calories 270 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 6g 30%

Sodium 8mg 0%

Potassium 167mg 5%

Total Carbohydrates 46g 15%

Dietary Fiber 3g 12%

Sugars 28g

Protein 3g 6%

Vitamin A 0.9%

Vitamin C 10.6%

Calcium 3.2%

Iron 6.9%

* Percent Daily Values are based on a 2000 calorie diet.