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–+ servings
Cherry Crisp

Cherry Crisp - Gluten Free

5 from 1 vote

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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Cherry Crisp uses a combination of both sweet and sour cherries (or one type) and is topped with a crispy oat and sliced almond topping. Pairs well with vanilla ice cream and/or whipped cream.
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Ingredients

For the Cherry Filling

  • 5 cups pitted and stemmed cherries fresh or frozen, (I used half sweet cherries and half Morello sour cherries)
  • 1 tablespoon freshly-squeezed lemon juice
  • ½ teaspoon pure vanilla extract
  • ⅓ cup granulated sugar (add 1-2 tablespoon extra if using all or mostly sour cherries)
  • 2 tablespoon organic cornstarch

For the Oat Topping:

  • 1 cup certified gluten-free rolled oats
  • ¼ cup sliced almonds
  • ⅔ cup high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill 1:1 GF Baking Flour (the blue bag) *Replace with regular all-purpose if not GF*
  • ½ cup light brown sugar
  • 1 stick unsalted butter melted
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • vanilla ice cream for serving

Instructions

  • Rinse, pit, and de-stem the cherries, if using fresh. You may want to sit while doing this. It can take awhile. If you have a cherry-pitter; use it. If not, I used a cheese knife to dig underneath the pit. It worked well, just be careful not to cut yourself.
  • Once the cherries are pitted, preheat the oven to 375 F. Grease an 8-inch square cake pan with butter or nonstick cooking spray, making sure to coat the bottom and up the sides. Set aside.

For the Cherry Filling:

  • Add the cherries, granulated sugar, cornstarch, pure vanilla extract, and lemon juice to a large bowl. Stir until evenly coated. Pour the mixture into the prepared pan and use a silicone spatula to spread it into an even layer.

For the Oat Topping:

  • In a medium-sized mixing bowl, add the gf oats, gf all-purpose flour, light brown sugar, cinnamon, and salt. Whisk until combined.
  • Add in the melted butter, then stir until well-distributed.
  • Fold in the sliced almonds.
  • Sprinkle the oat topping evenly over the cherry filling. Smooth into an even layer.
  • Bake for 30 to 40 minutes, until the cherries are bubbling and the oat topping is lightly browned. Tip: Place a cookie sheet under the cake pan before baking. That way, if cherry sauce bubbles out it will be caught by the pan underneath.
  • Let the Cherry Crisp sit for 10-15 minutes at room temperature before serving. Serve warm with vanilla ice cream and/or whipped cream.

Notes

Store leftovers in the refrigerator and eat within 2-3 days.
When heating leftovers; you may want to warm them back up in the oven so the topping becomes crispy again.
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