Gluten Free Blueberry Cherry Crumble

Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

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.

Ingredients Nutrition


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

Delicious! The almond meal gives a neat texture and nutty taste. I used strawberries, peaches and kiwi as the base. I used a shallower dish because we like the topping spread out more. I love recipes that I can play around with-and this will be one of them!

jcrozier June 16, 2013