Cherry Blueberry Crumble Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Press one of the pie crusts into a 9 inch pie plate. In a large bowl, stir together 1/2 cup of sugar, cornstarch and cinnamon. Stir in the cherry pie filling and blueberries. Spoon into the pie crust. Top with the second crust, and press the edges to seal. Flute edges, or press with the tines of a fork. In a cup, whisk together the egg white and water with a fork. Brush over the top of the pie, then sprinkle with 2 teaspoons of sugar.
• Bake for 45 to 55 minutes in the preheated oven, or until crust is golden brown. Cover the edges of the crust with aluminum foil if they appear to be getting too dark. Cool for at least 2 hours to allow the filling to set before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Melt butter or margarine in a large saucepan. Remove pan from heat; stir in oats, flour, brown sugar, and salt until a dry, crumbly dough forms. Press about 2/3 of the dough into the bottom of 9 inch square pan, making a firm even layer.
• Spread cherry pie filling in the crust, and sprinkle with remaining crumb mixture.
• Bake for 40 to 45 minutes, until top is lightly browned. Serve warm or at room temperature.

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.

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.

Steps:

• Preheat oven to 375°.
• Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish.
• Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture.
• Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

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.