Gluten-free blueberry buckwheat crumble

Warm gluten-free blueberry buckwheat crumble with fresh blueberries, buckwheat flour and a butter crumble topping. A crisp, fruity, light baked dessert for the evening.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 380 kcal per serving
• Protein: 6 g
• Fat: 18 g
• Carbs: 45 g

Ingredients

• 250g blueberries
• 1 tbsp honey
• 1 tsp lemon juice
• 80g buckwheat flour
• 40g butter
• 2 tbsp coconut sugar
• 1 pinch of cinnamon

Method

You’ll need: oven · mixing bowl

1. Use butter at room temperature for the crumble.
2. Preheat the oven to 180 °C (160 °C fan) and lightly grease two small ovenproof dishes.
3. Mix the blueberries with the honey and lemon juice in a bowl and divide them between the dishes.
4. Rub the buckwheat flour, butter, coconut sugar and cinnamon together with your hands to make a coarse crumble.
5. Scatter the crumble over the blueberries.
6. Bake the crumble for 25 min until the berries are bubbling and the topping is golden brown and crisp.

Good to know

Juicy berries under a thick layer of nutty crumble. This is pure comfort in dessert form.

Swaps

Buckwheat flour → oat flour made from gluten-free oats (slightly milder in flavour).

Cooking tips

The crumble tastes fantastic with a dollop of cold Greek yoghurt added just before serving.

Storage

Crumble is best fresh and warm. The raw crumble mixture freezes well, though.

Allergens

Contains milk (lactose) from the butter.

Frequently asked questions

Can you freeze blueberry buckwheat crumble?

The raw crumble mixture freezes well, though.