Cherry Blueberry Crumble

For filling, place cherries and blueberries in a 3 quart baking dish. Sprinkle fruit with agave, lemon juice and vanilla, then toss in arrowroot powder.

To make the crumble, in a large bowl, combine almond flour and salt. In a smaller bowl, combine grapeseed oil and agave. Mix the wet ingredients into dry to form the topping.
Then crumble the topping over fruit mixture.

Cover and bake at 350° for 1 hour and 15 minutes, until bubbling. Uncover and bake a few more minutes until topping is golden brown. Remove from oven and serve.