Gluten Free Blueberry Cherry Crumble - cooking recipe

Ingredients

Filling
4 cups fresh cherries, pitted
1 pint blueberries
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tablespoon arrowroot
Topping
8 dates (large and pitted)
1/2 cup water
1 tablespoon coconut oil or 1 tablespoon grapeseed oil
3/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1 3/4 cups blanched almond flour

Preparation

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, 1/2 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\u00b0 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.