Adapted from Natasha’s Kitchen, we made this gluten and dairy free summery dessert to be blissful. It is blueberry season, so when’s a better time to go out and go pick you some fresh blues?

This dessert is light, but bursts with flavor in your mouth. I hope you make this and find it to be a wonderful treat to share with your family. Enjoy!

Ingredients for the Filling:
2 to 2 1/4 pounds (about 36 oz) fresh blueberries, rinsed and well-drained
2 Tbsp lemon juice, freshly squeezed
1 tsp lemon zest (zest of 1 lemon)
3 Tbsp Namaste Gluten Free Flour
1/4 cup granulated sugar
1 tsp ground cinnamon

Ingredients for the Topping: 
1 cup Namaste Gluten Free Flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/8  tsp (generous pinch) of salt
8 Tbsp (1 stick) cold, Dairy Free Earth balance butter, sliced/diced with two knives
½ cup quick-cooking oats
1 cup sliced almonds (or walnuts), divided

Instructions

1. Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
2. In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
3. In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
4. Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
5. Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here’s the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.