10 Minute Blueberry Crumble 

gluten free 

Preheat oven to 425 degrees

It doesn't get any easier than this for quick easy dessert. You can use an oven safe dish, ramekins, pie plate or cast iron pan. This recipe is for 4, using a pint of blueberries. You can easily cut in half or double depending on your choice of cooking vessel. 

Mix:  1 pint blueberries, 1 tbsp vanilla, juice from 1 lemon,  a slurry of 1 teaspoon arrowroot powder, and 1 teaspoon water,  2 tbls of coconut sugar (or your choice of sugar) into a pot and heat over medium until just thickened and bubbly. About 5 minutes. Careful not to overcook.  We want the blueberries to stay whole. 

Spoon mixture into baking ramekins or other baking vessel. 

Mix:  1 cup-ish of gluten free quick cooking oats, 2 tbls just softened butter, 1 tsp cinnamon, 3 tbsp coconut sugar (or your choice) and 1/4 tsp salt. 

These measurements are estimates. This is not a baking recipe that needs to be precise. I don't even use measuring tools! I'm usually just dashing and spooning ingredients so feel free to adjust anything to your taste. (ie: lemon juice, sugar, vanilla). 

Top blueberry mixture with oat mixture and bake for 5 minutes or until topping is golden brown and crispy and blueberries are bubbly. 

   Impressive and easy !