Gluten Free Blueberry Cherry Crumble Recipes

Steps:

• Whisk together all-purpose flour, buckwheat flour, sugar, and ground cinnamon. Cut in butter with your fingers until mixture resembles pebbles with some large lumps of butter remaining. Put crumble topping in the freezer while you prepare the other ingredients.
• Preheat the oven to 375 degrees F (190 degrees C).
• Combine blueberries, agave, cornstarch, lemon juice, and lemon zest in a bowl; mix well. Pour into a cast iron dish. Drop clumps of the crumble topping over the blueberries, allowing some open space for venting. Top with sliced almonds.
• Bake in the preheated oven until the top is bubbly and lightly browned, about 30 minutes.

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.

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.