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Gluten Free Cherry Crisp

cup of crisp

cup of crisp

Crisps or Cobblers or buckles or whatever you want to make are a really simple and delicious way to enjoy summer fruit or berries. I have been wanting to try working with some different flours other than wheat and bought some barley flour. This crisp is so simple and quick to make and I must say the crumble or crisp part is wonderful, I used oats, barley flour, almond flour, butter and organic brown sugar. I bought already pitted and preserved sour cherries, I don’t have a cherry pitter. It took almost no time at all to put this together and I had it for breakfast this morning, don’t judge, think about it, grains, fruit, why not? It would also make a smashing dessert!! I’m also very excited that this is my 300th post!!

Crisp or Crumble

1 stick salted butter softened

1 cup oats (I used Bobs Red Mill, certified GF)

1/2 cup barley flour

1/4 cup almond flour

1/4 cup organic brown sugar

Mix until it’s all incorporated and set aside.

The cherries and make the crisp:

1 quart cherries (I used sour)

Scant 1/2 cup brown sugar (If using sweet cherries only use 1/4 cup)

2 tbs tapioca starch

pinch of sea salt

Pre heat oven to 375 degrees. Mix cherries, tapioca, sugar and salt together and pour into baking dish. I used a rectangular approximately 8×11. Distribute the crumble topping on the cherries, sprinkle with a little course brown sugar (like demerara or Hains organic brown. Bake for approximately 40-45 minutes or until crumble topping is browned and the fruit is bubbly.

I like to serve with a little heavy cream poured on while it’s hot.

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80 Comments Post a comment
  1. Antisocial Patty #

    It definitely looks like breakfast to me. Congratulations on the 300 posts! That’s really impressive. Keep ’em coming. πŸ™‚

    July 19, 2014
  2. Congratulations on your 300th post Suzanne! I love this cobbler, it can be breakfast or dessert, really appealing and it is so good you managed to cut the gluten out of it. Have a great week end!

    July 19, 2014
    • Thank you, I’m not celiac or gluten intolerant but I want to experiment with different flours, It turned out really great.

      July 19, 2014
  3. Woah Suzanne, am drooling looking at this crisp and cherry sauce looks delicious. ….

    July 19, 2014
  4. Congratulations on your 300th post! I hope I will make it that far. And of course whole grain flours and fruit can be breakfast. (Mine this morning may have involved blue cheese, honey and pears…)

    July 19, 2014
    • Oh yes would love some blue cheese, pears and honey, thank you so much.

      July 19, 2014
  5. Barley flour? That does look like a great breakfast though..

    July 19, 2014
    • Yep, barley flour. It’s actually really nice with the oats. Thanks Mr. Fitz.

      July 19, 2014
  6. I have a few friends who have bad gluten allergies. I think they’ll love this. Must share! πŸ™‚

    July 19, 2014
    • I’m a GF lightweight, I don’t have any health issues or allergies to gluten but I still like to learn about cooking for those who do. Thanks Teagan, its a very simple recipe for GF beginners.

      July 19, 2014
  7. I’m a cobbler girl, this is pure comfort food. I love it with cherries!

    July 19, 2014
  8. Ummey @notbikiniready #

    Happy 300th post ! And this looks super delicious! I wish I had a big bowl of it right now πŸ™‚

    July 19, 2014
  9. Congratulations on your 300th post, that is quite an achievement! Beautiful crisp, I love experimenting with different flours too, have had some really great results.

    July 19, 2014
    • Thanks Cheri, I love barley and oats so I thought that would be a nice combination. I bought spelt, and a few others this will be fun. I saw a recipe on Silvia’s Cucina for spelt brownies that look great.

      July 19, 2014
  10. Loving the idea of barley flour. I would have to grind it myself. Well, without a grinder I think I’ll pass. This is such a nice and healthy crumble, that it’s perfect for breakfast!
    Seriously, 300?! Many congrats! I’ll never do the same. Besides, I’m having a nice, long, long, long break.

    July 19, 2014
    • Well without a grinder or vita mix I would pass also, Luckily it’s so easy to find all manner of grains ground into flour around here, it made a lovely breakfast today. Nice that you are taking a break, look forward to your return, your presence in the blogosphere is missed.

      July 19, 2014
  11. That’s fabulous Suzanne – 300 posts! Congratulations! A great way to celebrate with this seasonal Cherry Crumble. I’d be happy to eat it for breakfast too!

    July 19, 2014
    • Thanks Margot, I couldn’t believe this was 300 well it’s been almost 3 years so I guess thats good. I felt like a kid having a crisp for breakfast what one would consider dessert instead of normal breakfast food.

      July 19, 2014
  12. Lovely Suzanne!!

    July 19, 2014
    • Thanks so much Lori! I still want one of those pops you made.

      July 19, 2014
      • Suzanne- would you be interested in doing a guest post for me in August? If so, do you have a particular time that would be good for you? The only requirement would be low-glycemic, no refined sugars. Let me know what you think. I am away on vacation so you probably won’t hear back from me for a little over a week and a half.

        July 23, 2014
      • I would be honored to do a guest post. How about 2nd week of August? Would that work for you? I will keep it healthy no problem. Thank you so much.

        July 23, 2014
      • Sounds great Suzanne! Yay!

        July 23, 2014
      • Sounds perfect Suzanne! Thank you! Yay!! Here is my email address so you can email it to me when it gets closer to that second week of August. Would you mind erasing my email once you get it? Thanks! πŸ™‚ so excited to have you do this!!

        July 23, 2014
      • Done!

        July 23, 2014
      • TY! πŸ™‚

        July 23, 2014
      • I’m excited. Love being able to do a recipe that is healthful!

        July 23, 2014
  13. Liz #

    yum! No judging here, Suzanne. I had a peach cobbler (no where near as healthy as yours) for breakfast just yesterday!

    July 20, 2014
    • Ha, peach cobbler sounds great, not much different than a biscuit with peach jam right? Thanks Liz so much.

      July 20, 2014
  14. Congrats on your 300 posts! This recipe is a fabulous way to celebrate! πŸ™‚

    July 20, 2014
  15. Congratulations Suzanne on your 300 posts πŸ™‚ I want to dive my spoon into this tempting Cherry Crisp!

    July 20, 2014
  16. All I heard was “pie for breakfast.” And now I can’t stop chanting it. Pie for breakfast! I agree with you- fruits, grains,… let’s do this! πŸ˜‰ ❀

    July 20, 2014
  17. Yum! My sister in law is gluten free so I’ve been meaning to play with flours as well. This is a great into and I’m sure the almond flour added some pleasant nuttiness to the sisg

    July 20, 2014
    • It was really really good and one of the best things was that the crumble topping retained it’s crispness or crunch for 2 days I think I will use this recipe from now on. Thanks so much.

      July 20, 2014
  18. Wow Suzanne love them:) crispy barley crumble. Having barley but never used thanks for the idea

    July 20, 2014
  19. Lovely looking crisp!

    July 20, 2014
  20. This is perfect! I can eat it for breakfast or afternoon snack, pretty much anytime! Yum!

    July 20, 2014
    • Thank you, thats pretty much what I did, gave some away and I enjoyed what was left.

      July 20, 2014
  21. This fruit crisp looks so yummy!

    July 20, 2014
  22. I had to pin this, what a fantastic idea πŸ˜€
    Perfect for breakfast or dessert!

    Cheers
    Choc Chip Uru

    July 20, 2014
  23. Congratulations, Suzanne! Wonderful achievement! And your crisp sounds and looks super yummy!

    July 21, 2014
  24. I love crumbles/crisps/cobblers. They are just so tasty and you really get the fruit flavour. Cherry is one go my favourite fruits. And barley flour with the oats is a neat idea.

    July 21, 2014
    • You really do, I like to think they are less fattening than a pie that has 2 crusts, which I love and this is also so quick. Thanks so much.

      July 21, 2014
  25. Isn’t a good crisp the ultimate in delicious comfort dessert? I love them!!! I make a cherry-rhubarb one that is lovely and also uses almond. Great flavor combo!!! Delish, Suzanne!

    July 21, 2014
    • Thanks Em, it is true comfort food I would love to try cherry rhubarb, delish!!

      July 21, 2014
  26. This is delicious looking. I love that you used barley flour and oats. I love crisps. And cherries are ripe for the picking right now. Great recipe.

    July 21, 2014
  27. Love a bowl of good crumble with chilled vanilla anytime Suzanne! This seems perfect :).

    July 21, 2014
  28. The epitome of summer. Fabulous recipe, Suzanne!

    July 21, 2014
  29. Congratulations on your 300th post. The crisp looks delicious and I love your mouthwatering suggestion of serving the still hot crumble with heavy cream. πŸ˜‰

    July 21, 2014
    • Thank you so much and yes thick heavy cream on the crisp is the best I prefer over ice cream.

      July 21, 2014
  30. Happy Post #300 Suzanne!! Waiting for 300 more! I’m with you on the fruit crisp for breakfast idea– and this looks especially delicious!

    July 22, 2014
  31. 300th post!!! *\(^o^)/*
    – It is a magic number for me… before I started blogging, I was dreaming… when I have 300 recipes, I am qualified to publish a cookbook. I am blogging for 27 months, and only now have reached half way. You have given me the courage to speed my action.
    – I wish I had a slice of your scrumptious cherry crisp now to give me that energy. πŸ˜€ )))

    July 22, 2014
    • I never thought I would reach that many posts, you know when you start blogging it’s like jumping into icy cold water. I am actually shocked that I have that many it doesn’t seem to me like I post all that often. I am so grateful that people actually visit my little site. Thanks Fae, wish I could bring you a piece of crisp!

      July 22, 2014
  32. Lovely crisp! We make a similar one with Rhubarb & strawberries. I love trying new flours too and know what you mean here. πŸ™‚ Also, happy 300th post! πŸ™‚

    July 22, 2014
    • Rhubarb and strawberry is classic, I love it. It’s really interesting to play around with different flours, seeing how the recipe changes. This one luckily was a success. Thank you so much.

      July 23, 2014
  33. 300!! A huge congratulations to you beautiful! Wow. I’m not even up to half of that yet, I’d better get my skates on! Anyway, back to this gorgeous crisp/crumble/buckle/thing (we call them crumbles in Australia but I think crisp makes perfect sense!). I love them. Every time I make one, I have to stop myself from eating ‘just a little bit more’ for the rest of the day… So moreish. I love your crumble ingredients, I have a couple of coeliac friends who would definitely love the combination of wheat-flour alternatives. Yum! Xx

    July 23, 2014
    • I thank you Laura!! I have to admit the GF crumble/crisp topping is great. I love the combination of oats and barley and think this will be my crisp topping from now on. Thanks again.

      July 23, 2014
  34. Reblogged this on food thoughts to share and commented:
    Love love love sour cherries – and a cobbler is just the right place to indulge in them. Check out this great blog I follow called A Pug in the Kitchen.

    July 23, 2014
    • Thanks so much Cindy, I really appreciate it. I didn’t see it will go and check it out. I am so upset that for so many blogs I don’t get notifications. Need to contact WP.

      July 23, 2014
  35. This looks TDF. I make a similar one with blackberries when they’re in season but I do love the look of your recipe. I especially love the use of oats, barley and almond flours… really great combination.

    July 24, 2014
    • I took the cue from you and your use of different types of flours rather than wheat. Thanks and I love blackberry cobbler, crumble, crisp or pie.

      July 24, 2014
  36. You have an amazing blog. How did I miss it ? πŸ™‚

    August 9, 2014

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