Cherry Crisp

This recipe is the perfect way to combine flavors and ingredients during the (sometimes confusing) time in between the summer and fall seasons. However, there is nothing confusing about this recipe for delicious cherry crisp. The bright flavors of the cherries combine perfectly with the comfort of the crisp topping, to make a dessert you can easily enjoy year round. If you can, try and get freshly pitted cherries, if they are out of season, frozen cherries work just aS good! You can usually find already pitted frozen cherries, which can help make preparing this dessert even quicker.

This is an extremely easy recipe to make both, gluten free & dairy free. For the cherry filling, I used a couple tablespoons of tapioca flour instead of real flour. You can substitute any kind of gluten free (or regular) flour for the filling, but I had tapioca on hand. For the crisp topping, I used Earth Balance vegan butter, and Bob’s Red Mill 1 to 1 gluten free baking flour. I topped the crisps off with dairy free vanilla almond ice cream. Again, you can use any type of butter, flour, & ice cream, but I wanted to make this recipe deliciously gluten and dairy free!

Make it Gluten Free: This dish is already gluten free!

Ingredients

CHERRY FILLING

• 2 lbs of fresh or frozen cherries – pitted
• ¼ cup of granulated sugar
• ½ teaspoon of vanilla extract
• 2 tablespoons of tapioca flour
• 1 teaspoon of cinnamon

CRISP TOPPING

• ½ cup of gluten free flour
• ½ cup of oats
• ½ cup of slivered almonds
• ½ cup of light brown sugar
• 1 teaspoon of cinnamon
• 1/8 teaspoon of nutmeg
• 4 tablespoons of DF butter

ICE CREAM TOPPING

• 1 pint of dairy free vanilla ice cream

Steps

1.      Start with your pitted cherries in a large bowl. If you’re using frozen cherries, let them thaw out before you begin. Add the sugar, vanilla extract, tapioca flour, and cinnamon to the bowl and mix to combine with the cherries.

2.      In another bowl, combine gluten free flour, oats, almond slivers, brown sugar, cinnamon, and nutmeg and mix to combine,

3.      Slice the DF butter into small pieces and add to the bowl with the crisp topping ingredients. Try to break up the butter and combine with the rest of the ingredients with a fork. Do this until most of the mixture is slightly combined with the butter.

4.      Cover the pan you will be cooking your cherry crisp in with nonstick cooking spray. (I used my two small cast iron pans, and covered them in olive oil).

5.      Spoon in the cherry mixture into the pan and make sure it covers the pan evenly.

6.      Now spoon the crisp topping mixture on top of the cherries and coat evenly.

7.      Cook the cherry crisp in the oven at 350 degrees for 45 minutes.

8.      Once done, remove from oven and let cool for 5-10 minutes, then serve warm with vanilla ice cream.

Enjoy!