Blueberry Port Crumble (Gluten-free)

When I think of summer, I think of berries and pie.

I love a good blueberry pie, especially with a big scoop of ice cream! On a regular week night, sometimes pie is too much. This crumble recipe is based on my Blueberry Port Pie - which is amazing in its own right. 

The secret to making this crumble (and the Port pie) is allowing the berries and Port to reduce fully. If you remove it too quickly from the heat, you're left with a strong wine flavor and undercooked berries.

You can adjust this recipe to your taste buds. You can add more chopped nuts or spices - that's the beauty of it!

Blueberry Port Crumble (Gluten-free)

For the crumble:
1/2 c. oats
1/4 c. almond flour
3 T. organic cane sugar
pinch of sea salt
2 T. organic non-hydrogenated shortening, like Spectrum, or vegan butter

For the filling:
1 lb. wild blueberries, frozen
1/2 tsp. cinnamon
pinch of nutmeg
1/4 c. + 1 T. organic cane sugar, divided
2 T. starch (cornstarch, tapioca, etc.)
3 T. Port (check to see if it's vegan here)

Preheat the oven to 350°. Grease an 8x8 pan with coconut oil or shortening.

In a bowl, combine the topping ingredients and mix with a fork (or your fingers). Set aside.

In a small saucepan, add one-third of the berries, 1/4 cup of sugar, and the Port. Cook on high until the mixture is bubbling. Stir regularly. Lower the heat to medium and cook until the mixture thickens (and the berries burst). This should take about 10 minutes.

While your berries are cooking, grab a large bowl and pour in the rest of the blueberries, cinnamon, nutmeg, 1 tablespoon of sugar, and starch. Toss the berries in the ingredients until they are coated.

When your mixture is done cooking, pour it into the bowl with the frozen berries and spices. This will stop the cooking process and allow everything to gel together. Pour the blueberries into the prepared pan and sprinkle the topping over it.  

Bake the crumble for 20 minutes.

This dessert is easy and quick to make, but it has a great flavor. Enjoy!