Gluten Free Cherry 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.