Where is the summer going? I can’t believe that it’s already the second week of August! Last week, we made a honey-do list of all of our projects we want to complete over the next few weekends and we realized it will take us until the end of the year to get our list completed! We have some things that can be done in one weekend, but we also have some bigger projects on our list – including finishing the floor from where we removed an interior wall last year. Since I’m a super planner, I bought us a desktop calendar so we can plan out all of our projects for the rest of the year. I even color-coded our tasks (which Brad just kind of rolled his eyes lol). But, we stuck to our schedule this past weekend and got everything checked off our list.
After a weekend of chores and working around the house, I wanted to reward us with homemade dessert – but after spending the day in yard pulling weeds, I didn’t want to spend a lot of time in the kitchen. I like to keep frozen fruit on hand for smoothies but also in case I want to make a quick dessert. Since I had two bags of organic frozen blueberries in the freezer and plenty of gluten-free oatmeal, I decided to bake a blueberry oatmeal crumble. It’s really easy and these ingredients can be kept on hand so you can make it on the spur of the moment. This crumble is sweet and crunchy. If you are using frozen blueberries, you will need to let the bags thaw completely. I usually put the two bags of frozen blueberries in the sink to thaw. Once they are completely defrosted, I empty the bags into a colander to drain – but don’t rinse the blueberries! You want the little bit of liquid that will be left. I use brown sugar in the crumble topping and white sugar in the filling. If you make this and find it has too much liquid for your liking, add little more gluten-free flour to the filling. I have made it with a half of a cup of flour and one cup of flour. The one cup of flour version absorbed all of the liquid but the half cup was perfect for my taste. If you have dairy-free ice cream, add a scoop when it’s still warm.
Blueberry Oatmeal Crumble
Author: The Food Allergy Foodie
Prep Time: 15 minutes
Cooking Time: 50 minutes
(2) 12-oz bag of frozen blueberries, or 24 ounces of fresh blueberries
1/2 teaspoon gluten-free vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
½ cup gluten-free all-purpose flour
¾ cup white sugar
1 teaspoon lemon juice
¾ cup of dairy-free butter or shortening
1 ½ cups of quick cooking oats
¼ cup of brown sugar
- Preheat oven to 350°.
- If using frozen blueberries, let thaw. Drain in colander but don’t rinse the blueberries. If using fresh blueberries, rinse and remove any stems.
- In a mixing bowl, combine the blueberries, vanilla, cinnamon, gluten-free all-purpose flour, white sugar, and lemon juice. Pour the filling into a 1.5 quart oven-safe baking dish.
- In a skillet, melt the dairy-free butter or shortening over low heat. Add the brown sugar and stir until melted (be careful not to burn the sugar!). Add the oats to the pan and mix until combined. Spread the oatmeal crumble mixture over the top of the blueberry filling mixture.
- Bake, uncovered, for 45-50 minutes, until the filling is bubbling. Let cool and serve with dairy-free vanilla ice cream.
- If you have ramekins, you can also make individual crumbles.