Blueberry crumble for one made in the microwave using gluten free flour. Suitable for Low FODMAP and gluten free diet, but can be also made with a regular – plain or cake flour.
Why make this recipe?
- Easy & quick to make microwave pudding
- Can be made gluten free or with regular flour
- Swap the blueberries for other fruit you have
This recipe & me
Sometimes it’s nice just to have a pudding for one. I work from home most days and often feel absolutely starving by lunch time.
This usually means that I have my ‘dinner’ at lunch time and by the time my other half comes home from work I’m already eating my pudding!
And the reason why this is a microwave version is because it’s quick to do for one person and also when I was writing my recipe for Blueberry & Rhubarb Crisp a lot of people were asking me whether you can make in the microwave.
Well, the good news is that, whilst I wouldn’t make the large crisp (or crumble) in the microwave because the topping get’s way too soggy, on the small scale it doesn’t seem to matter that much (or maybe I’m too hungry to care!)
As you can see from my photos live of a food blogger is a very hungry one and sometimes, it’s impossible to wait to eat the food until after the photos are taken. I’m getting rather a dab handed at eating with one hand and taking photos with the other!
1 cup blueberries fresh or frozen (can be other small berry fruit if you like)
1 teaspoon lemon juice (or lime juice)
2 teaspoons sugar (any kind of sugar, honey, replacement sugar etc)
I’ve used cinnamon in this recipe, but my apple pie mix spice works also well with this recipe.
2 tablespoons gluten-free flour or normal plain (all purpose) flour (I sometimes use a gluten free flour mix with my homemade potato flour)
1 tablespoon sugar
3 tablespoons oats Scottish, rolled oats or other types of oats
2 tablespoons butter melted
tiny pinch salt
The other reason, why this blueberry crumble is made for one person is because I make it gluten free. If you don’t have a gluten free flour or you can have gluten, please just carry on reading, because you can easily swap the gluten-free flour for normal plain (all-purpose flour) without any problem.
Mix the blueberries with the sugar, spice and lemon juice.
Put in a microwavable bowl or a large mug and microwave on full power for 2-3 minutes. Stir after each minute. You should end up with a slightly runny blueberry jam.
The blueberries don’t need to be completely cooked through as they will carry on cooking with the crumble on the top.
Whilst the blueberries are cooking, mix the dry ingredients for the topping in a bowl.
Melt the butter (but don’t make it too hot) and add to the dry ingredients to form a crumble mixture.
When your blueberries are nearly done, top the bowl with the crumble topping and put back to the microwave for further 3-4 minutes.
Check that the flour in the crumble mixture feels baked/cooked – if not add another 30 sec or so.
Scaling up this recipe
I’ve tested this recipe mainly with one bowl and for one person. When I make more I usually make the crumble into a separate bowl, because then I don’t need to re-calculate the recipe amounts and don’t need to use another bowl or baking tray to make the crumble.
Making this recipe for two is easy enough. Make the recipe twice into two bowls and place them both in the microwave at the same time.
It will take about 1,5 the amount of time when you make two bowls as supposed to just one. Start with the timings in the recipe and then add 1-2 minutes if the fruit or the crumble is not quite done. This really depends on the fruit and flour you use, so it will vary from time to time.
How to serve your blueberry crumble
Eat straight away, when it’s hot. This Blueberry Crumble is perfect as it is or it’s even better with a Vanilla Ice Cream.
You can of course eat it cold or re-heat it later if you want to.
Microwave Blueberry Crumble for One
- 1 cup blueberries fresh or frozen
- 1 teaspoon lemon juice
- 2 teaspoons sugar
- 1/4 teaspoon cinnamon apple pie spice, mixed spice or similar
- 2 tablespoons gluten-free flour or normal plain (all purpose) flour
- 1 tablespoon sugar
- 3 tablespoons oats Scottish or rolled oats
- 2 tablespoons butter melted
- tiny pinch salt
- Mix the blueberries with the sugar, spice and lemon juice.
- Put in a microwavable bowl or a large mug and microwave on full power for 2-3 minutes. Stir after each minute. You should end up with a slightly runny blueberry jam.
- The blueberries don't need to be completely cooked through as they will carry on cooking with the crumble on the top.
- Whilst the blueberries are cooking, mix the dry ingredients for the topping in a bowl.
- Melt the butter (but don't make it too hot) and add to the dry ingredients to form a crumble mixture.
- When your blueberries are nearly done, top the bowl with the crumble topping and put back to the microwave for further 3-4 minutes.
- Check that the flour in the crumble mixture feels baked/cooked – if not add another 30 sec or so.
- Serve hot as it is or with a vanilla ice cream