A mixture of sweet cherries and blueberries are tucked beneath a golden almond studded crumble in this vegan and gluten-free blueberry crumble.
What do you do when you find yourself swimming in cherries and blueberries? You make a crumble.
As good as pie but without all the fuss, crumbles are the easy answer to what do when you find yourself with an overabundance of ripe fruit on your hands. And who doesn’t love a warm from the oven crumble for dessert with a little ice cream on side?
While I don’t generally like to crank up the oven if I don’t have to in the summer, this is one of those occasions I don’t mind it at all. Sweet, syrupy fruit, topped with golden clumps of streusel-like crumbs is worth heating up the kitchen for a bit.
Making a crumble is thankfully super simple. This one calls for cherries and blueberries with an almond crumb. The crisp and nutty topping dotted with finely chopped almonds is the perfect match for the juicy bubbly berry filling. You can use fresh or frozen fruit if you’d like, I actually prefer to use a mix of fresh cherries and frozen wild blueberries which are more intense in flavor than their fresh cultivated counterparts.
How to make the crumble:
The fruit is quickly macerated in maple syrup to coax out all its juicy sweetness then poured into a shallow tart or pie pan. I like to use a shallow baking dish so that the fruit bakes quickly and evenly and you don’t end up with a soggy filling, it also makes for a nice ratio of fruit to crumb topping in each bite.
The crumb topping comes together just as quickly. Everything is mixed together in one bowl then pinched into clumps by hand and scattered over the cherries and blueberries. Once in the oven it turns crisp and golden on top and soft and chewy underneath where it sinks into the jammy fruit underneath.
Serve it warm and bubbly from the oven with some ice cream on the side for dessert, then again for breakfast the next morning with a side of creamy yogurt.
More summer fruit recipes to make:
Gluten-Free Blueberry Crumble
A mixture of sweet cherries and blueberries are tucked beneath a golden almond studded crumble in this vegan and gluten-free blueberry crumble.
Ingredients
- 8oz/225g pitted cherries
- 8oz/ 225g blueberries (preferably wild, fresh or frozen)
- 1 ½ Tablespoons/45ml fresh lemon juice
- ¼ cup/60ml maple syrup
- 1 Tablespoon/7g tapioca flour
For the Crumble Topping:
- ¼ cup/28g tapioca flour
- ¾ cup/84g almond flour
- ½ teaspoon baking powder
- Pinch of sea salt
- ¼ cup/28g almonds, finely chopped
- 2 Tablespoons/30ml maple syrup
- 1 ½ Tablespoons/22ml coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
Make the filling:
- Mix cherries, blueberries, lemon juice, maple syrup and tapioca in a bowl until well combined. Transfer to a shallow greased 8-inch round baking dish.
Make the topping:
- In a large bowl stir together tapioca flour, almond flour, baking powder, salt and chopped almonds. Stir in maple syrup, coconut oil and vanilla extract. Using your hands, squeeze topping pieces together into clumps.
- Sprinkle topping evenly over filling. Bake until bubbling around the edges and golden on top (about 25 minutes). Transfer to a wire rack, and let cool for 15 minutes before serving.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 63mgCarbohydrates: 47gFiber: 3gSugar: 20gProtein: 4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Asha Shivakumar says
This is so so pretty. Oh yes, perfect for when there's abundance of berries. I like your gluten free desserts, the best.
xo
Sylvie says
Thank you!
Lynn | The Road to Honey says
This crumble looks absolutely incredible Sylvie. I love how you used a mixture of fruit to add a bit more depth. . .and that crumble. . .well let's just say that I'm already dreaming about all the things that I can sprinkle it on top of.
Sylvie says
Thank you!
Genevieve says
I was dying to make this since it appeared in my inbox! I made a few substitutions based on the seasonal fruit I had on hand, and it is AMAZING! Just sweet enough! Here are my substitutions: i ran ou the of frozen blueberries, so I used half fresh, half frozen, and I used 2 cups of fresh raspberries instead of cherries. I added 2 tbsp maple sugar to the fruit mixture (since my raspberries were a bit tart), and instead of coconut oil for the topping, I used ghee. It came together in no time, and the toughest is keeping my face out of it! Thank you!
Sylvie says
Wonderful! I'm so glad to hear you enjoyed it, thank you for sharing the substitutions you made.