Blueberry Crumble with Cherries
Ingredients
The fruit filling
-
16
ounces
frozen cherries
-
16
ounces
frozen blueberries
-
1
tablespoon
lemon juice
-
2
tablespoons
arrowroot powder
The crumble topping
-
1½
cups
blanched almond flour
-
½
teaspoon
celtic sea salt
-
3
tablespoons
maple syrup or honey
-
2
tablespoons
salted butter or palm shortening
Instructions
- 1. Place the frozen cherries and blueberries in a 2-quart baking dish.
- 2. Toss the fruit with lemon juice and arrowroot powder.
- 3. In a food processor, combine almond flour and salt for the topping.
- 4. Pulse in maple syrup and butter until the mixture resembles coarse gravel.
- 5. Crumble the topping over the fruit mixture.
- 6. Cover and bake at 350°F for 60 minutes until bubbling.
- 7. Uncover and bake for an additional 20-30 minutes until the topping is golden brown.
- 8. Remove from the oven and serve.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
36g
Total protein
4g
Sodium
200mg
Cholesterol
20mg
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