Cathy Leman’s Cherry Blueberry Love Fruit Crumble
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- 16 ounce bag frozen cherries no need to thaw, 3 cups
- 16 ounce bag frozen blueberries no need to thaw, 3 cups
- 1/4 cup maple syrup
- 2 tablespoons cornstarch
- 3 tablespoons whole-wheat flour
- 2 cups old fashioned oats
- 1/4 cup whole-wheat flour
- 1/4 cup almond meal
- 1/4 cup wheat germ
- 1/4 cup ground flax seed
- 1/2 cup brown sugar
- 2 teaspoons cinnamon
- 1/2 cup canola oil
- 1/4 cup walnuts chopped
- 1/4 cup pecans chopped
- 1/4 cup pecans chopped
Ingredients
FILLING
TOPPING
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- In a large bowl, mix together the fruit, maple syrup, cornstarch and flour. Spread the mixture in bottom of a 13” x 9” baking dish.
- In a medium bowl, blend the oats, whole-wheat flour, almond meal, wheat germ, flax, brown sugar and cinnamon.
- Add canola oil to the oat mixture, blend until crumbly (if mixture appears dry, add additional canola oil until mixture resembles small peas). Stir in the walnuts and pecans.
- Spoon topping evenly over the fruit mixture.
- Bake at 375° for 30-35 minutes, or until edges are bubbly and top is browned.
*Gluten Free options
You can substitute gluten free oatmeal. Chere’s favorite is Trader Joe’s
You can substitute Gluten Free All - Purpose Flour. Chere’s favorite is King Arthur.
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