A Simple Cherry Crisp

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.

Cherry Crisp

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


  1. Preheat the oven to 350 degrees. Grease a 9 x 9 baking dish or a deep casserole dish with butter
  2. In a bowl place the cherries with the sugar and almond extract, stir and set aside
  3. In another bowl mix the flour, quick oats, cinnamon, brown sugar, salt and butter. Cut the butter into the dry ingredients until crumbly
  4. Pour the cherries into the baking dish and top with the flour mixture
  5. Bake for 20-25 minutes until the topping is golden and the cherries are bubbling.
  6. 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.

blueberry cheesecake

Easy No-bake Blueberry Cheesecake

We recently went blueberry picking and having picked about two pounds of blueberries I wasn’t too sure what to make with them. I could’ve made blueberry muffins, but I thought I would try something different. I discovered this super easy no bake cheesecake recipe awhile back and it’s been a frequent summer dessert for years. I decided to play around with it, thinking I could create a delightful blueberry cheesecake. The end result was just that, delightful.

fresh picked-blueberries

I started by making a simple blueberry sauce with a bit of sugar and a dash of lemon juice for just a bit of tartness. To make the sauce, place a 1/2 to 3/4 of a cup of blueberries in a sauce pan on low to medium heat. I added the juice of 1/2 a lemon and 2 tablespoons of sugar. Stir occasionally until the berries start to burst, then stir constantly until all of the berries have burst and the skins have mostly dissolved. Remove it from the heat and set aside.

In a mixing bowl, using a hand mixer, mix together 8oz of cream cheese, and 3/4 cup of sugar until creamed. Mix in the cooled blueberry sauce and scrape down the sides of the bowl. Fold in an 8oz tub of Cool Whip and mix well. Pour into a pre-made graham cracker crust, spread evenly and then chill for up to an hour or more. I usually make this in the morning for dessert later in the evening.

If blueberries aren’t your thing, this can be made by omitting the blueberry sauce. I would add a teaspoon of vanilla extract when mixing the cream cheese and sugar.

No-bake blueberry cheesecake

Irish Cream Cheesecake

This Irish Cream Cheesecake was my first attempt at making real cheesecake, not something from a box or a too easy no-bake cheese cake.  I made it for my husband’s birthday and of course his folks were coming for dinner,  so the pressure to impress the in-laws was on.  Miraculously, I manged to pull it off without cracking the cake.  To say I impressed myself would be, well, an understatement.

It’s no secret that cheesecake can be difficult, but if you are daring it can come out really well.

Irish Cream Cheesecake

Prep time: 20 minutes

Cook time: 1hour and 20 minutes

Ready in:  9 hours and 20 minutes

You need 1 9 inch spring form pan for this recipe.


1 1/2 cups chocolate cookie crumbs

1/3 cup confectioner’s sugar

1/3 cup unsweetened cocoa powder

1/4 cup butter (melted)

3 (8 ounce) packages of cream cheese softened

1/4 cup unsweetened cocoa powder

3 tablespoons all purpose flour

3 eggs

1/2 cup sour cream

1/4 cup Irish cream liqueur


Preheat oven to 350 degrees F (175 degrees C)

For the crust:  In a large bowl mix the cookie crumbs, confectioner’s sugar and 1/3 cup cocoa. Add the melted butter and stir til well mixed. Pat into the bottom of the spring form pan. Bake for 10 minutes then set aside.

Increase the oven temperature to 450 degrees ( 230 degrees C)

In a large bowl, combine cream cheese, white sugar, flour and 1/4 cup cocoa. Beat at a medium speed until well blended and smooth. One at a time add the eggs, mixing well after each one. On a low speed blend in the sour cream and Irish cream liqueur. Poor over the baked crust.

Bake at 450 for 10 minutes. Reduce the oven temp to 250 and bake for another 60 minutes.

When you remove it, loosen the cake from the rim of the pan with a knife. Let it cool and remove the rim.  Chill before serving. If it cracks on you, you can take a damp spatula and smooth the crack then dust with chocolate cookie crumbs.

You can serve this with some fresh whipped cream or a drizzle of chocolate sauce.  It is really good!