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