Gluten Free Blueberry Cherry Crumble Food

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.

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.

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.