Gluten Free Blueberry Cherry Crumble


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Gluten Free Blueberry Cherry Crumble

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Ingredients (12)

  • 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


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.


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