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Gluten Free Blueberry Cherry Crumble

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“I chose to go with a messy "action" photo of this crumble to demonstrate just how much my husband liked it! He came home from work and devoured the section you see missing above. I was somewhat surprised since it was another one of my experiments making a purely fruit sweetened dessert. While this crumble is not as easy to make as my usual desserts, it's super healthy and also deliciously satisfying. http://www.elanaspantry.com/blueberry-cherry-crumble/”
READY IN:
1hr 25mins
SERVES:
4-6
YIELD:
1 crumble
UNITS:
US

Ingredients Nutrition

Directions

  1. For filling, place cherries and blueberries in a 3-quart baking dish.
  2. Sprinkle fruit with lemon juice and vanilla, and 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°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.

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