Blueberry Cherry Crumble Recipe

Blueberry Cherry Crumble


4 cups fresh cherries, pitted
1 pint blueberries
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tablespoon arrowroot powder

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

How to make Blueberry Cherry Crumble

  1. For filling, place cherries and blueberries in a 3 quart baking dish
  2. Sprinkle fruit with lemon juice and vanilla, then toss in arrowroot
  3. To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth
  4. Pour date mixture into a medium mixing bowl
  5. Add almond flour, salt and baking soda and mix well to combine
  6. Crumble the topping over fruit mixture
  7. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling
  8. Uncover and bake a few more minutes until topping is golden brown
  9. Remove from oven and serve
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