Cherry Blueberry Crumble

My children loved this gluten free Cherry Blueberry Crumble made from fresh ripe fruit.  As you can see, they placed a huge dollop of Whipped Cream on top.

My husband and I also enjoyed it, though with a little less whipped cream.  Summer is a great time for fresh cool drinks and fresh fruit desserts, which are so easy to make gluten free.

Cherry Blueberry Crumble

Print Recipe
  1. For filling, place cherries and blueberries in a 2 quart baking dish
  2. Sprinkle fruit with agave, lemon juice and vanilla, then toss in arrowroot
  3. To make the crumble, in a large bowl, combine almond flour and salt
  4. In a small bowl, combine grapeseed oil and agave
  5. Mix the wet ingredients into dry to form the topping
  6. Then crumble topping over fruit mixture
  7. Cover and bake at 350°F 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

Whole Foods is celebrating the season of cherries this week on their blog with information on the harvest and great personal stories of some of their favorite cherry farmers.  Head on over there for more interesting information.

Over here in Colorado, it’s slug season.  Despite my best efforts at slug abatement in my beloved garden (yogurt container tops filled with beer, mulching, quadruple washing my greens), the other night while I was eating dinner, a huge black slug crawled out of my salad and onto the table.  Yikes!  For those of you who hang out with me on Facebook you got moment to moment updates on the slug incident.  Special thanks to Anaquita Rose who suggested washing each leaf individually.  Why didn’t I think of that?!

Finally, I also wanted to mention that I was selected to be July’s Chef of the Month for the Organic Dish. The Organic Dish is a service in Boulder makes it easy to order healthy, organic meals online that are available for pick up or delivery.  They will be featuring one of my favorite summer salmon dishes, Salmon with Olive Tapenade.

Happy summer everyone!  And remember to avoid slug ingestion :-)


35 responses to “Cherry Blueberry Crumble”

  1. I’m sorry, I wanted to like this, but the crumble tasted like grapeseed oil. I had read another comment, so reduced the amount I used. Also used honey instead of agave. The fruit cooked up nicely and the dish wasn’t overly sweet, which I like, but had to toss it outbecause of the oil flavored topping.

  2. Hello!

    My girlfriend and I have been making this crumble non-stop. We love it and all thanks to you. Thank you BUT recently have done a lot of research expressing the “dangers” of Agave for it’s high fructose content, etc. I want to know if we can use a “safer” alternative sweetner for your recipes such as Stevia? What are your thoughts as we want to begin using Stevia (or something better and similar to it’s contents) rather than Agave syrup. Please let me know ASAP!!! I would REALLY appreciate it. Thank you!!

  3. Elana! I love your website and recipes! I have enjoyed ur recipes. But on this one, it didn’t turn out like I hoped. The crust was too mushy and very under cooked. I have no idea what went wrong. I noticed the other people while made the first peach crisp had the same problem and the oil was reduced to quarter cup. This recipe has a third cup. Should this be lowered to a quarter? Thanks for your help!

  4. Elana – I have been following your website for a couple of months now and everything I have tried I have loved. Was able to get a copy of your book as well and the handful of things I’ve tried are also absolutely wonderful! When I saw this recipe posted last month I knew I had to try it and wow, I was right. Added 1/2 of a cup of slivered almonds and unsweetened coconut to the crumble for an added crunch. Turned out great. Thank you so much for what you do!

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Recipes » Desserts » Cherry Blueberry Crumble