Blueberry Cherry Crumble

I don’t have much to say about this Blueberry Cherry Crumble except that it’s mouthwateringly delicious. Mouthwateringly…….obviously not a word. But there is really no other way to describe it.

The fresh blueberries and cherries pop with flavor in your mouth. Be sure to use fresh fruit and not frozen.

The topping for this crumble is so yummy It’s really difficult for me not to eat it all before topping the fruit. Entirely grain-free, a mixture of almond meal with agave nectar and chopped pecans, it tastes like some nutty honey goodness. If that makes sense.

Crumbles/Crisps are probably my favorite deserts to make because they are so easy (it’s really hard to screw them up), super delicious and not just gluten-free but really low in fat.

I wanted to do a really juicy berry crumble for Memorial Day weekend and dark berries are always the way to go. Make sure you choose really ripe fruit for your crisp or crumble – the more ripe, the more juicy.

As hard as it will be to not eat this right out of the oven, it tastes so much better the second day, even the third day and fourth. The longer it sits, the fruit gets sweeter and the syrup that forms from the fruit juice and agave gets thicker. I prefer this desert cold instead of warm and it tastes awesome with fresh whipped cream on top.

3 cups of fresh cherries, pitted
2 pints of fresh blueberries
1/4 cup of agave nectar (or honey)
Juice of 1/2 lemon
2 tablespoons of arrowroot flour
1 1/2 cups of almond flour
1/2 cup of chopped pecans
1/2 teaspoon of salt
1/4 teaspoon of baking soda
2 1/2 tablespoons of grapeseed oil (I use this oil because it doesn’t really have a flavor which could interfere with the fresh fruit flavor)
2 1/2 tablespoons of agave nectar

Preheat the oven to 350 degrees. In a large bowl combine the cherries, blueberries, lemon juice and arrowroot powder. (Arrowroot powder acts as a thickening agent similar to cornstarch). Pour fruit into a 2-quart circular baking dish. In a separate bowl, combine almond flour, salt, baking soda, grapeseed oil and agave nectar and mix well. Next, mix in the chopped pecans. Crumble evenly on top of fruit mixture. Bake in the oven covered with tin foil for 60 minutes or until the fruit is juicy and bubbling. Take out of the oven and remove the tin foil. If the top is not totally browned, put back in the oven uncovered for another 5 minutes. Let cool for at least 15 minutes (as mentioned before it’s better the second day cold) and top with fresh whipped cream!

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