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.

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 :-)

There is no Nutrition Label for this recipe yet.


33 responses to “Cherry Blueberry Crumble”

  1. This morning, I made this. I halved the recipe, added some sliced kumquats to the cherry berry mix and crushed a handful of flaked almonds into the topping. It was the PERFECT breakfast for our Maker’s Diet. I love, love, love it. I’m also sure you’ll be interested in Chestnut flour which is also gluten free. I’ve been experimenting with it a lot and its not bad at all, very popular with the Italians. Thanks Elana, you are a godsend

  2. made it! yummy! i used greek yogurt instead of the whipped topping though. also used stevia instead of agave and it turned out great! thanks for sharing!

  3. I’m new to being gluten-free. (Only 5 days in, in fact!) I’ve been spending some time researching how to make a lot of my favourite foods (bread, biscuit, pancakes) GF. I’m unfamiliar with agave nectar. What is it exactly and will I be able to find it at my grocery store? I’m happy to have found your site, thanks for sharing!

  4. Made this yesterday with cherries and peaches… didn’t have any blueberries. Added a little bit of cinnamon to the topping…. so delicious! I ate this for breakfast the next morning too. :-)
    Way-to-go AGAIN Elana! Great recipe.

  5. Does anyone have an idea for a whipped cream recipe that is dairy-free and does not use any kind of tofu?

    This looks absolutely AMAZING Elana! Thank you for yet again a great dessert that everyone (even me- I can’t have eggs) can have! THANK YOU!

    • Coconut. Take a can of coconut milk and put in the fridge overnight. Next day it will have separated, so puncture the can, pour out the liquid. Then you can open the can and scoop out the “meat” and whip it up with some sweetener of your choice. It is yummy!!

    • Tal Ronnen has a whipped cream recipe made from cashew cream in his cookbook. I’ve never made the whipped cream, but the cream itself is great so I’m sure it would make a good whipped cream. Hope that helps!

  6. To prevent slugs use Permagard Food Grade Diatomacious Earth. Just sprinkle it on and since it is food grade it is safe for human comsumption. Works for all garden bugs!

  7. Yum! Cherries AND blueberries! Looks delicious!

    Snails ate my basil up last summer. Yes, they like basil! They don’t like copper, so you can line your pots with some copper. But, it can’t be a thin wire, it has to be at least an inch thick or they can lift themselves over it. Yes, my husband and I experimented with this as he has copper at hand for his water sculptures. The copper hurts them or something, so we watched the little bugger avoid the copper. Unfortunately, it’s an expensive deterrent. Good luck!

  8. Congratulations on being selected as Chef of the Month!
    Thirty miles east, the slugs are horrible in our garden as well. We’ve noticed that the slugs stay out of the red romaine but absolutely love the black-seeded simpson lettuce so I gave up slugs in our salad by switching types of lettuce. Also, picking the lettuce before watering definitely helps.
    This recipe sounds scrumptious!

  9. The crumble looks gorgeous – and I happened to get a ton of blueberries and cherries the other day. Score!

    I hate those darn slugs too. Every time I go to pick strawberries from the yard at least half of them have munch marks from the slugs or the pillbugs. Drives me nuts.

    I have heard garlic is a natural enemy of slugs. Haven’t had a chance to try it but thought I’d pass on the tip…

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