Gluten Free Blueberry Cherry Crumble Recipe

Difficulty: Easy | Total Time: 1 hour and 30 minutes | Active Time: | Makes: 1 crumble

I chose to go with a messy “action” photo of this crumble to demonstrate just how much my husband liked it! He came home from work and devoured the section you see missing above. I was somewhat surprised since it was another one of my experiments making a purely fruit sweetened dessert.

While this crumble is not as easy to make as my usual desserts, it’s super healthy and also deliciously satisfying.

  • 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 oil or grapeseed oil
  • ¾ teaspoon celtic sea salt
  • ½ teaspoon baking soda
  • 1 ¾ cups blanched almond flour
  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

Member recipes are not tested by the CHOW food team.