Gluten Free Blueberry Cherry 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. http://www.elanaspantry.com/blueberry-cherry-crumble/

• Ready In: 1 hr 25 mins
• Serves: 4-6
• Yields: 1 crumble

Ingredients

• Filling

• 4  cups fresh cherries, pitted
• 1  pint blueberries
• 1  tablespoon lemon juice
• 1  tablespoon vanilla extract
• 1  tablespoon arrowroot

• Topping

• 8  dates (large and pitted)
• 1⁄2 cup water
• 1  tablespoon coconut oil or 1  tablespoon  grapeseed oil
• 3⁄4 teaspoon  celtic sea salt
• 1⁄2 teaspoon baking soda
• 1 3⁄4 cups  blanched  almond flour

Directions

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.