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4.80 from 5 votes

Blueberry Crumble

Total Time: 1 hour
Servings 6 servings


  • 1 quart fresh blueberries
  • Juice of 1 lemon
  • 2 tbsp honey
  • 2 tbsp monkfruit sweetener
  • 1 tbsp arrowroot powder
  • pinch of salt
  • 1/2 cup Warrior Bread mix
  • 1/4 cup coconut sugar
  • 1/2 cup chopped nuts (I used almond and hazelnut)
  • 1/4 cup vegan butter - melted
  • 1 egg


  • Preheat oven to 325
  • In a large bowl, stir the blueberries together with the lemon juice, honey, monkfruit, and arrowroot. Add a pinch of salt and stir until everything is evenly coated.
  • In another bowl, mix the warrior bread, coconut sugar, nuts, butter, and egg. Stir until well mixed. It will be a thick mixture.
  • Pour the blueberries into a small baking dish - Mine was 5x7 but anything around that general size will work.
  • Bake for 45 minutes until the top is lightly browned and the blueberries have plumped up and some have popped.
  • Allow to cool for 20 minutes before serving.

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