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RECIPE
12 INGREDIENTS5 STEPS40MIN

Gluten-Free Buggie Blueberry Crumble

4.2
5 Ratings
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Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
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To make edible insects more approachable I create what I call "Uncomfortable Comfort Food" recipes. This Blueberry Crisp is the perfect way to start! It’s quick, easy, delicious, and the perfect gateway bug recipe to whip up for yourself and your loved ones.

40MIN

Total Time
Joy Nemerson at SideChef
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
GO TO BLOG
Ingredients
US / METRIC
Servings:
6
Serves 6
Blueberry Filling
4 1/2 cups
3 Tbsp
Gluten-Free All-Purpose Flour
1
Lemon , zested, juiced
1 tsp zest, 1 Tbsp juice
Buggie Crumble
1/4 cup
Unsalted Butter , softened
3/4 cup
Gluten-Free Oats
1/2 cup
Brown Sugar
1/4 cup
Gluten-Free All-Purpose Flour
1/4 cup
Roasted Mealworms
(optional)
2 Tbsp
Cricket Powder
1 tsp
Ground Cinnamon
1/8 tsp
(optional)
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Author's Notes

If you have shellfish sensitivities you may have a reaction to crickets.

Directions

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Step 1
Preheat the oven to 375 degrees F (190 degrees C).
Step 2
In a large mixing bowl, combine Fresh Blueberries (4 1/2 cup), Granulated Sugar (1/8 cup), Gluten-Free All-Purpose Flour (3 tablespoon), and 1 tsp of zest plus 1 Tbsp juice from the Lemon (1). Let the mixture macerate for 5 minutes, then add to a cast-iron skillet or 9x13-inch baking dish.
Step 3
In another mixing bowl combine Unsalted Butter (1/4 cup), Gluten-Free Oats (3/4 cup), Brown Sugar (1/2 cup), Gluten-Free All-Purpose Flour (1/4 cup), Roasted Mealworms (1/4 cup), Cricket Powder (2 tablespoon), Ground Cinnamon (1 teaspoon), and Ground Ginger (1/8 teaspoon) until the butter has melted into the mixture and no clumps of powder remain.
Step 4
Use your hands to crumble the mixture evenly over the top of the blueberries and press down lightly. Bake until the top is golden brown and the blueberries begin to bubble, 30-40 minutes.
Step 5
Serve warm, as a protein-packed breakfast over yogurt or a dessert topped with ice cream!

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