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Cherry Crumble

Made with fresh cherries as well as blueberries, this delicious crumble is gluten-free
Cherry Crumble

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

Calories Per Serving


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


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.