Cherry Blueberry Crumble Food

QUICK CHERRY BLUEBERRY OAT CRISP

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, gently toss the cherries and blueberries with lemon juice. Place in a 9-inch deep pie dish (or an equivalent square baking dish).
• Combine the remaining ingredients in a separate bowl. Then evenly sprinkle the oat mixture over the fruit.
• Bake for 22-25 minutes until the topping is golden. Serve warm with whipped cream or vanilla ice cream.

CHERRY BLUEBERRY CRUMBLE

Steps:

• For filling, place cherries and blueberries in a 3 quart baking dish.
• Sprinkle fruit with agave, lemon juice and vanilla, then toss in arrowroot.
• To make the crumble, in a large bowl, combine almond flour and salt.
• In a smaller bowl, combine grapeseed oil and agave.
• Mix the wet ingredients into dry to form the topping.
• Then crumble topping over fruit mixture.
• Cover and bake at 350° for 1 hour and 15 minutes, until bubbling.
• Uncover and bake a few more minutes until topping is golden brown.
• Remove from oven and serve.

GLUTEN FREE BLUEBERRY CHERRY CRUMBLE

Steps:

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

EASY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

BLUEBERRY CHERRY PIE

Steps:

• Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well.
• Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top.
• Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.

GLUTEN FREE BLUEBERRY CHERRY CRUMBLE

Steps:

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

CHERRY-BLUEBERRY CRISP RECIPE - (4.1/5)

Steps:

• 1. Preheat the oven to 400 degrees. Spray an 8x8-inch baking dish with cooking spray. Add the cherries, blueberries and brown sugar and stir gently to combine. 2. Cut the butter into cubes and add to the bowl of a food processor. Add flour and pulse until the mixture forms crumbs. Stir in the granulated sugar and nuts. sprinkle mixture evenly over the fruit. Bake for 35 minutes or until top is golden brown and juices are bubbling. 3. Serve with yogurt. Note: Do thaw the cherries, but do not bother thawing the blueberries before cooking. Also try using other fruits. This crisp is also good with frozen yogurt.