Wyman’s Wild Blueberry Crumble (Gluten-Free)

Recipe by Stephanie Beechler (@fitandfedbysteph) for Wyman’s
Recipe makes 8 ramekins


  • 6 cups frozen blubes, thawed & drained
  • 1/4 cup sugar
  • 1/4 cup gluten-free all-purpose flour
  • ¾ cup old-fashioned rolled oats
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 6 tbsp ghee, melted
  • 1 egg yolk


  1. Preheat oven to 350F. Place 8 6oz (3 ½” wide) ramekins onto a baking sheet.
  2. For the filling: Drain the blueberries as well as possible in a strainer. Place them in a bowl and gently use a spoon to coat them in the flour and sugar. Evenly divide the mixture into the ramekins.
  3. For the crumble: Combine the oats, flour, sugar, cinnamon, and salt in a bowl. Add the melted ghee and egg yolk, mixing with your hands until crumbly and evenly mixed. Evenly divide among the ramekins, sprinkling on top of the blueberries.
  4. Bake all ramekins on the baking sheet for about 30 minutes or until the blueberries bubble and the topping crisps up a bit.
  5. Allow to cool for 10-15 minutes before enjoying!

With a freezer full of Wyman’s,
your kitchen is full of possibilities.

Try these frozen fruit inspired recipes!