Gluten-Free Cherry Blueberry Crumble

Gluten-Free Cherry Blueberry Crumble
Staff Writer
Elana Amsterdam

Everyone will love this gluten-free cherry-blueberry crumble, made from fresh ripe fruit and topped with a large scoop of whipped cream. 

8
Servings
325
Calories Per Serving
Deliver Ingredients

Ingredients

For the filling

  • 4  Cups  cherries, pitted
  • 2  Cups  blueberries
  • 1/4  Cup  agave nectar
  • 1  Tablespoon  lemon juice
  • 1  Tablespoon  vanilla extract
  • 2  Tablespoons  arrowroot powder

For the topping

  • 2 1/4  Cups  blanched almond flour
  • 1/4  Teaspoon  Celtic sea salt
  • 1/3  Cup  grapeseed oil
  • 1/4  Cup  agave nectar

Directions

For the filling

For the filling, place the cherries and bluberries in a 2-quart baking dish. Sprinkle the fruit with the agave, lemon juice, and vanilla and stir well. Add the arrowroot last. Set aside and let the berries marinate while you make the topping. 

For the topping

In a large bowl, combine the almond flour and the salt. In a smaller bowl, combine the grapeseed oil and agave. Mix the wet ingredients into the dry to form the topping.

Preheat the oven 350 degrees.

Crumble the topping over the fruit mixture. Bake until the filling is bubbling, about 1 hour and 15 minutes. Uncover and bake a few more minutes until the topping is golden brown. Remove from the oven and serve. 

Nutritional Facts

Total Fat
13g
19%
Sugar
21g
23%
Saturated Fat
1g
4%
Carbohydrate, by difference
48g
37%
Protein
4g
9%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
67mg
7%
Choline, total
7mg
2%
Fiber, total dietary
4g
16%
Folate, total
27µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
35mg
11%
Manganese, Mn
1mg
56%
Phosphorus, P
89mg
13%
Selenium, Se
5µg
9%
Sodium, Na
317mg
21%
Water
161g
6%
Zinc, Zn
1mg
13%

Cherry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

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