Just a few days ago we ventured to the grocery store with a long list in hopes of making some recipes to be enjoyed. I was just telling my husband I enjoy cooking too much to ever voluntarily place myself on a strict diet. At the grocery we’d get flank steak to be marinated, clams to be enjoyed, and fresh berries to be used in pavlovas. Yum.

Needless to say these grocery runs always result in longer days in the kitchen. Maybe I should invest in one of those cushy pads for under my feet? I sometimes opt for my dansko clogs while cooking, but while barefoot I’d like this or this.

A Recipe Truly for Anytime

One thing I like making is a blueberry crumble recipe. I tell myself it can be breakfast or delicious dessert. Add some plain greek yogurt and it’s breakfast. Warm with a scoop of vanilla ice cream and it’s dessert! At room temperature it’s also a great snack or bar for my kids.

It’s part fruit crisp gooey bar, part breakfast, part dessert. We aren’t gluten free but for those that are, I made this recipe gluten free. We enjoy our homemade bread, don’t mind gluten, but always enjoy recipes like this one too.

Notes on the Ingredients

You could use fresh blueberries, but I opt for frozen blueberries as they’re something we stock in our house year round. A bonus for a recipe like this is enjoying it in the heart of winter. No fresh fruit required!

Sometimes the true test of how well a recipe is loved comes when I find how quickly its consumed. On this occasion I found a certain child of mine had moved their chair over near the kitchen, removed the plastic wrap, gotten a fork and was digging in declaring, “you said it’s healthy!” Everything in moderation, but I would put this on the healthier side of things to eat!

Things to Love

I love that this recipe doesn’t require a food processor and comes together fairly quickly. Yes there are multiple steps, but during those baking times you get to clean up as you go!

Anytime lemon zest is present alongside blueberry pie or crisp, good things are coming your way. The extra zing of the lemon provides the perfect acid in any fruit crumbles.

The blueberry filling is really that, fresh cups of blueberries and a really good jar of blueberry jam. If you don’t have that on hand, other fruit preserves would work!

I like these in a large 9×13 but you could try them to make an individual blueberry crisp if you had enough dishes. Just note the baking time may vary a little depending on the dishes you use! Add some fresh whipped cream and maybe a dusting of powdered sugar and how elegant would they look!

However you decide to cook them, always make sure everything cooks until golden brown. The buttery crumble is always my favorite part. Who doesn’t love the crumble topping? If there was a muffin or dessert that was mostly crumble mixture, it would easily be one of my favorite desserts!

This simple blueberry crumble could be made ahead and frozen. You could bake it in disposable pie plates or a casserole dish. I may just do that for the busy holiday season to come. Having this on hand would be the perfect anytime breakfast, snack, or easy dessert. With the whole family in town they can decide when they want to enjoy it.

As the host I know there’s an amazing dessert to be enjoyed with a cup of tea. The best part? It’s the perfect treat whenever you want, truly anytime blueberry crumble.

Easy Gluten Free Anytime Blueberry Crumble Bars

Gluten free blueberry crumble bars that truly can be enjoyed at breakfast, snack, or dessert. Anytime!

Print Recipe

Prep Time 20

Course Dessert

Cuisine American

Servings 10

Ingredients

For the Crust and Topping

2 cups almond flour
1 cup old fashioned oats
3/4 cup brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon cinnamon
1 cup cold butter cut into small cubes
3/4 cup pecans chopped

For the Filling

3 cups frozen blueberries or fresh
1 9 oz jar blueberry preserves
1 tablespoon almond flour
the zest of one lemon

Instructions

To begin preheat your oven to 375 and butter or spray a 9×13 baking dish.
Whisk together the flour, oats, sugar, salt, and cinnamon in large bowl then add in the butter and cut with a pastry cutter until it resembles coarse crumbs.
Transfer 2 cups to a bowl and mix in the pecan and reserve for the topping.
Press the remaining mixture into the bottom of the pan and press with your fingers to form the crust. Bake until golden about 20 minutes then cool for 10 minutes.
For the filling mix all of the ingredients in a bowl and then spread evenly over cooled crust. Sprinkle over remaining topping and bake about 35 minutes.
Cool them on a rack if you can stand it then enjoy!