It's wild blueberry season here in Maine, and I'm so lucky to be visiting family at this time of year. Maine blueberries are tiny, blue gems that grow on low bushes and are bursting with iconic flavor and antioxidants. I was brought up reading Robert McCloskey's classic story, Blueberries for Sal, and I experienced my own version of the tale where I tagged behind my mother picking blueberries on the hill and eating more than my fair share. I remember Mom making blueberry crumble with our bounty using a cherished recipe shared by the local market owner.
Now it's time to update the blueberry crumble with a gluten-free and dairy-free version, but first I must find the old recipe. Nestled on my dad's hand-built, pine bookcase sits my mother's well-loved recipe box. I haven't touched it in the three years since our family has been gluten-free, and my heart skipped a beat. Who would have thought that the sight of a recipe box would swell up emotions, but so many of my memories are connected to food. I slowly opened the lid, fingered through the categories until I reached "desserts" and was delighted to see (stains and all) the first recipe in line...Blueberry Crumble. I've adapted the original recipe to accommodate our gluten-free and dairy-free lifestyle and now can share with my daughter the delicious treat showcasing Maine wild blueberries. It's wonderful to watch her make her own food memories.
Maine Blueberry Crumble, Gluten-Free & Dairy-Free
3 cups fresh blueberries
2 tablespoons granulated sugar
1 tablespoon fresh-squeezed lemon juice
1/4 teaspoon ground cinnamon
1/2 cup almond flour
1/4 cup gluten-free flour (Pamela's Artisan Blend)
1/4 teaspoon kosher salt
6 tablespoons light brown sugar
2 tablespoons coconut oil
1. Preheat the oven to 350°F. Place the blueberries in an 8-inch baking dish. Cover the blueberries with the granulated sugar, lemon juice, and cinnamon and gently mix.
2. In a medium-sized bowl, mix with a fork the almond flour, gluten-free flour, salt, brown sugar, and coconut oil until crumbly. Sprinkle the topping over the blueberry mixture.
3. Bake for 30 minutes. This is fabulous served warm on its own or topped with dairy-free ice cream or whipped cream.