Cherry Blueberry Crumble
Ingredients
Topping
- 1/2 cup 8 Tablespoons unsalted butter, cut into small chunks
- 3/4 cup almond meal
- 1/2 cup shredded coconut unsweetened
- 1/2 cup walnuts chopped roughly
- 1/2 cup raw turbinado sugar
- 1/2 teaspoon fine sea salt
Filling
- 2 pounds sweet cherries pitted and sliced in half
- 1/2 pint fresh blueberries
- 3 Tablespoons raw turbinado sugar
- 2 Tablespoons amaretto
Instructions
- Preheat oven to 350 degrees Fahrenheit. Lightly grease a deep dish pie plate and set aside.
- In a medium mixing bowl, rub the butter into the almond flour and coconut until you get sizable chunks.
- Mix in the walnuts, sugar, and sea salt, then pop in the refrigerator until ready to bake.
- In a large mixing bowl, combine the cherries and blueberries with the sugar and amaretto.
- Spread in the bottom of a deep dish pie plate and sprinkle the topping over the berries, making sure not to pack it down for better texture.
- Bake 30 minutes, or until topping is browned.
- Cover with aluminum foil to prevent over-browning and bake for an additional 20 minutes to soften the cherries.
- Serve warm with ice cream or freshly whipped cream.
Notes
Place a baking sheet underneath your pie plate in the oven to catch any spills.
You can use other sugars in this, but the turbinado sugar gives the topping a nice crunch since it doesn't melt all the way into the topping.
You can use other sugars in this, but the turbinado sugar gives the topping a nice crunch since it doesn't melt all the way into the topping.