Blueberry Cherry Crumble Recipe
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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
Filling:
4 cups fresh cherries, pitted
1 pint blueberries
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tablespoon arrowroot powder
Topping:
8 (large) dates, pitted
½ cup water
1 tablespoon coconut flouroil or grapeseed oil
¾ teaspoon celtic sea salt
½ teaspoon baking soda
1 ¾ cups blanched almond flour
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How to make Blueberry Cherry Crumble
- For filling, place cherries and blueberries in a 3 quart baking dish
- Sprinkle fruit with lemon juice and vanilla, then toss in arrowroot
- To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth
- Pour date mixture into a medium mixing bowl
- Add almond flour, salt and baking soda and mix well to combine
- Crumble the topping over fruit mixture
- Cover and bake at 350° for 1 hour and 15 minutes, until bubbling
- Uncover and bake a few more minutes until topping is golden brown
- Remove from oven and serve
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