I love summer fruits and one that has always been a favorite are fresh cherries. I can eat them by the handfuls. I didn’t think I could eat two pounds of them though and decided to try a new recipe. We both love apple crisp and I thought why not try a cherry crisp.
I took to Pinterest to see what cherry crisp recipes were floating around out there and found one I thought I could modify a bit to suit our gluten free lifestyle. Most the recipes called for cherry pie filling instead of fresh cherries. I wasn’t interested in using canned cherries for this recipe. Honestly, what I came up with was pretty good.
The cherry crisp recipe is pretty simple to make.
- 1-2 lbs of fresh cherries, pitted and halved
- 2 tablespoons of sugar
- 1 teaspoon Almond extract
- 1/2 cup gluten free quick cooking oats
- 1/2 cup Almond flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 5 tablespoons of butter, softened
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees. Grease a 9 x 9 baking dish or a deep casserole dish with butter
- In a bowl place the cherries with the sugar and almond extract, stir and set aside
- In another bowl mix the flour, quick oats, cinnamon, brown sugar, salt and butter. Cut the butter into the dry ingredients until crumbly
- Pour the cherries into the baking dish and top with the flour mixture
- Bake for 20-25 minutes until the topping is golden and the cherries are bubbling.
- Remove and set to cool. Serve with fresh whipped cream, Greek yogurt or vanilla ice cream.
This cherry crisp turned out to be a fabulous dessert that also doubled as a quick breakfast when served with a bit of Greek Vanilla yogurt. I’m sure it will be made again soon.
Come the holidays when fresh cherries will be hard to come by, I may give it a try with cherry pie filling.