Gluten-free blueberry buckwheat crumble

Gluten-free blueberry buckwheat crumble with juicy blueberries, nutty buckwheat, butter, yacon syrup and cinnamon – simple, fruity and pleasantly rustic.

At a glance

• Serves 3
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 280 kcal per serving
• Protein: 4 g
• Fat: 15 g
• Carbs: 32 g

Ingredients

• 200 g blueberries
• 80 g buckwheat flour
• 50 g butter
• 3 tbsp yacon syrup
• 1 pinch of cinnamon

Method

You’ll need: oven · baking dish · chopping board · knife · mixing bowl

1. Preheat the oven to 180 °C (160 °C fan) and briefly wash the blueberries. Spread them out in a small baking dish.
2. Put the buckwheat flour, yacon syrup and cinnamon in a bowl. Mix briefly until the syrup is well distributed.
3. Cut the cold butter into small pieces and rub it into the buckwheat flour with your fingertips. You want uneven crumbs.
4. Scatter the crumble loosely over the blueberries. Cover the surface without pressing it down.
5. Bake the crumble at 180 °C for 20–25 min, until the topping looks golden and the blueberries underneath are visibly soft and juicy.
6. Let the crumble cool briefly and serve warm. A little natural yoghurt or a dollop of whipped cream goes well with it.

Good to know

This crumble is simple and really cosy. Crunchy on top, soft and juicy underneath. Just right when you want something uncomplicated and good.

Swaps

Butter → ghee (contains only traces of lactose) | yacon syrup → date syrup (natural sweetness and a few minerals) | blueberries → blackberries (more fibre) | buckwheat flour → oat flour made from certified gluten-free oats (milder flavour, contains beta-glucans)

Allergens

Contains milk (butter). With buckwheat flour labelled gluten-free, the recipe is gluten-free. Yacon syrup may be unfamiliar for sensitive children's tummies, and during pregnancy the ingredients are no cause for concern in normal cooking quantities.