Ingredients for Gluten Free Blueberry Cherry Crumble
- Fresh Cherries
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- Vanilla Extract
- 2 tablespoons arrowroot powder
- Dates
- Water
- Coconut Oil
- Sea Salt
- ½ teaspoon baking soda
- 1 cup almond flour
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How to Make Gluten Free Blueberry Cherry Crumble
- Preheat oven to 350°F (175°C).
- In a 3-quart baking dish, combine 2 cups fresh blueberries and 2 cups fresh cherries.
- Drizzle the fruit with 1 tablespoon of lemon juice and 1 teaspoon of vanilla extract.
- Toss gently to coat the fruit with 2 tablespoons of arrowroot powder.
- In a high-speed blender (like a Vitamix), combine 8 Medjool dates (pitted), ½ cup water, and 1 tablespoon of olive oil. Blend until completely smooth.
- Pour the date mixture into a medium bowl.
- Add 1 cup almond flour, ¼ teaspoon salt, and ½ teaspoon baking soda to the date mixture.
- Mix well until thoroughly combined.
- Crumble the topping evenly over the fruit mixture in the baking dish.
- Cover the baking dish with foil.
- Bake for 1 hour and 15 minutes, or until the filling is bubbling.
- Remove the foil and bake for a few more minutes, until the topping is golden brown.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
146g
Fat
15g
Carbs
16g