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Blueberry Crumble with Cherries
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Servings
8
Ingredients
16
ounces
frozen cherries,
about 3 cups
16
ounces
frozen blueberries,
about 3 cups
1
tablespoon
lemon juice
2
tablespoons
arrowroot powder
1½
cups
blanched almond flour (not almond meal)
½
teaspoon
celtic sea salt
3
tablespoons
maple syrup
or
honey
2
tablespoons
salted butter
or
palm shortening
cut into pieces
Instructions
For filling, place cherries and blueberries in a
2 quart baking dish
Toss fruit with lemon juice, then arrowroot
To make topping, in a
food processor
, combine almond flour and salt
Pulse in maple syrup and butter until mixture is texture of coarse gravel
Crumble topping over fruit mixture
Cover and bake at 350°F for 60 minutes, until bubbling
Uncover and bake 20-30 more minutes until topping is golden brown
Remove from oven and serve
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
20
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
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Equipment
Measuring Utensils
2 Quart Baking Dish
Food Processor
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!