Gluten Free Cherry Crisp
Crunchy oats top a fresh cherry-filled inside. If you can't find fresh cherries, purchase frozen pitted cherries.
Servings: 10 servings
Ingredients
- 3 lbs. fresh cherries, pitted (keep whole or cut in half)
- ¼ cup corn starch
- pinch of salt
- ¾ cup sugar
- 2 Tbs lemon juice
- 1 teaspoon vanilla extract
Topping:
- 1 cup almond flour
- 1 ½ cups gluten free rolled oats
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar
Instructions
- Preheat oven to 350° F. Prepare a baking dish (around 10 in. x 8 in.) by lightly coating in cooking spray. (You can use a 9 inch pan, the dish I used was rectangle)
- In a large bowl, toss cherries with corn starch, salt, sugar, lemon juice, vanilla until coated. Scoop this mixture into your baking dish.
- In a medium bowl, combine all topping ingredients (almond flour, rolled oats, cinnamon, kosher salt, butter and brown sugar). Stir until combined. Crumble this mixture over the cherries until spread evenly across the top.
- Bake for 45-50 minutes. Check half way through baking to make sure the top is not browning too quickly, if it is, loosely tent with aluminum foil.
- Remove from oven and allow to cool slightly before serving. Serve as is or with a scoop of vanilla ice cream or whipped cream.