Gluten and Dairy Free Blueberry Crumble

Hello everyone

Hope you are all having a good Saturday.  I’m just catching up on a few things before my niece visits this afternoon.  She is 9 months old and has developed an obsession with my cat, which of course I love.  Ollie however is not so keen and tends to prefer to watch from a distant.

I’ve also got some photography that I want to do for the website.  I’ve recently just acquired a new tabletop background board for my photos and can’t wait to try it out later today.  The two recipes I’m working on just now is a proper strawberry milkshake and some soft chewy toffee.

The final recipe of this week is blueberry crumble.  A traditional dessert that is really easy to put together but still one of the most satisfying.  I’ve made this recipe to serve two in individual dishes but you can double the ingredients, put in a large casserole dish and increase the cooking time if making for a larger group.



Gluten and Dairy Free Blueberry Crumble

Gluten and Dairy Free Blueberry Crumble

Serves 2


For the fruit:

  • 300g blueberries
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon gluten free flour
  • 1 tablespoon lemon juice

For the topping:

  • 6 tablespoons gluten free flour
  • 40g gluten free  oats
  • 2 tablespoons brown sugar
  • 40g dairy free spread
  • 1 teaspoon cinnamon


  1. Preheat the oven to 180 oC
  2. Mix together the blueberries, honey, flour and lemon juice
  3. Divide the blueberries between two individual casserole dishes
  4. Stir together the flour, oats, brown sugar and cinnamon
  5. Rub in the dairy free spread until it resembles bread crumbles
  6. Sprinkle over the top of the blueberries
  7. Bake in the oven for 25 minutes
  8. Serves with a  scoop of dairy free ice cream