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Cherry Blueberry Crumble

Carrie @ poet in the pantry
5 from 1 vote
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Servings 8



  • 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


  • 2 pounds sweet cherries pitted and sliced in half
  • 1/2 pint fresh blueberries
  • 3 Tablespoons raw turbinado sugar
  • 2 Tablespoons amaretto


  • 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.


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.