cherry berry crumble
It is definitely the season for crumbles! Fresh fruit is plentiful and if you are anything like my family, going berry, cherry and stone fruit picking is all the rage. Not to mention, it eats up whole afternoons, enjoying fresh air, tasting real food and making kids do hard labor haha and they love it...go figure! The combinations and choices are endless as to what you can stick under a crumble. For this one, I chose a gluten free version using a blended flour but feel free to make it your own. In the past, I have tried almond flour or old fashioned oats and even added in chopped nuts, walnuts are a favorite and dried fruits for chewiness.
This is a terrific year round dessert, because frozen works just as well as fresh. It is so quick and easy to pull together and can feed a large crowd. I love it served with vanilla ice cream but is just as delicious with fresh whipped cream or coconut cream for a dairy free version.
It can be served warm or cold and if there are leftovers, you might see me nibbling on a bowl for breakfast. Replace the whipped cream with a little plain yogurt and you have yourself a meal!
Ingredients
Makes 6 servings
Use a 9x12 oven safe baking dish and coat bottom of dish with butter
For the filling
2 cups cherries
6-8 cups blueberries (fresh or frozen)
For the Crumble
3/4 cup gluten free flour (King Arthur)
1/2 cane sugar
1 stick + 2 Tbs cold unsalted butter (cubed)
1/2 tsp. salt
Combine above ingredients using a food processor or pastry cutter
Once mixture looks like small crumbles, you are ready to top the fruit. Be sure to cover all of the fruit.
Bake for 35-45 minutes on 375 or until fruit is bubbling.
If you have left over crumble, it can be stored in the freezer for your next crumble creation.
ENJOY!