Cherry Blueberry Crumble

• Filling
• 4 cups fresh cherries, pitted
• 1 pint fresh blueberries
• 1/4 cup agave nectar
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 2 tablespoons arrowroot
• Topping
• 2 1/4 cups blanched almond flour
• 1/4 teaspoon celtic sea salt
• 1/2 cup grapeseed oil
• 1/4 cup agave nectar

1. For filling, place cherries and blueberries in a 3 quart baking dish.
2. Sprinkle fruit with agave, lemon juice and vanilla, then toss in arrowroot.
3. To make the crumble, in a large bowl, combine almond flour and salt.
4. In a smaller bowl, combine grapeseed oil and agave.
5. Mix the wet ingredients into dry to form the topping.
6. Then crumble topping over fruit mixture.
7. Cover and bake at 350u0b0 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.

filling, fresh cherries, blueberries, nectar, lemon juice, vanilla, arrowroot, topping, blanched almond flour, celtic sea salt, grapeseed oil, nectar

Taken from www.food.com/recipe/cherry-blueberry-crumble-430745 (may not work)