Gluten-Free Blueberry Crumble

Minimal effort, maximum impact: This dessert is easy to prepare for a crowd and sure to delight both kids and adults alike! Perfect for a large table of guests.

Ingredients for 5 servings:

• 500 g frozen blueberries
• 150 g brown sugar (part of it can be replaced with coconut blossom sugar)
• A bit of grated tonka bean (optional)
• 1 tsp cinnamon
• 150 g gluten-free all-purpose flour
• 50 g ground almonds
• Flaked almonds as needed
• 1 pinch of salt
• 150 g cold butter
• About 100 g gluten-free oats
• 1 pack of (vegan) crème fraîche

Baking time: approx. 50 minutes at 170°C (340°F)

Preparation:

• Let the blueberries thaw slightly and mix them with about 60 g of the sugar in a large baking dish.
  
  
• In a mixing bowl, combine the gluten-free flour, ground almonds, the remaining sugar, the cinnamon, and the salt.
  
  

• Cut the cold butter into small pieces, then knead it into the flour mixture by hand. Gradually sprinkle in the oats until the dough becomes very crumbly.
  
  
• Spread the dough crumbles evenly over the blueberries in the baking dish. Optionally, sprinkle flaked almonds on top.
  
  
• Bake in a preheated oven at 170°C (340°F) with top and bottom heat for about 50 minutes.
  
  

Serve warm with a dollop of crème fraîche – so delicious!