Summertime Cherry Almond Oatmeal Crisp – Gluten Free
My twin sister and her daughter love to eat fresh cherries by the bowl. I know that the cherry happens to be one of summertime’s best representatives of “nature’s candy,” but getting the pit out can be, well…the pits.
Turns out that it’s not such an insurmountable task when you realize how delicious a fresh bowl of cherries can be and that it’s definitely worth the effort.
If you don’t care how pretty the cherry looks as a snack or for a baked dessert, you can just cut them or even bite into them and spit out the seed (if you’re with folks who think that’s cool).
There are many methods out there for removing pits that range from a paring knife to a paper clip. Click here for some of the tips.
This is a treat that is fun to make with, and for, friends. And it is one dessert where you will all enjoy the fruits of your labor.
Start with fresh cherries (remove pits!)
Mix together sugar, gf flour, vanilla, orange zest and cinnamon.
Toss with sugar/flour mixture.
Mix together crisp topping.
Bake cherries.
Top with almond-oatmeal crisp and bake until golden brown.
Summertime Cherry Almond Oatmeal Crisp - Gluten Free
6-8 servings
Ingredients
- 2 1/2 lbs fresh cherries, pitted
- 3/4 cup granulated sugar
- 1 cup gluten free flour blend (King Arthur, Authentic Foods, or Bette Hagman)
- 1.5 tsp gluten free vanilla extract
- 2 tsp orange zest
- 1/2 tsp ground cinnamon
- 1 cup certified gluten free rolled oats
- 1/2 cup light brown sugar, packed
- 1/2 cup almonds, sliced thin
- 1/2 tsp almond extract
- 6 Tbsp melted butter
- 1/2 tsp salt
Directions
- Preheat the oven to 375 deg F.
- Toss the fresh cherries with granulated sugar, vanilla, orange zest, and 1/4 cup of the gluten free flour. Let sit 15-20 minutes.
- While the cherries are getting their sugar on, mix together the remaining ingredients for topping. Mix well until desired crumbly texture. Set aside.
- Grease a 9x13 glass or ceramic baking dish and bake cherries (without topping) for 45-50 minutes until bubbly.
- Remove cherries from oven and sprinkle almond-oatmeal crumble on top and bake an additional 20 minutes until golden brown.
- Let stand for 10 minutes. Serve with fresh whipped cream or gluten free vanilla ice cream.
Amy Kolodziej wrote...
I moved to Texas about a year ago, and have been searching out a great BBQ place since I moved here. Hands down, this is the BEST BBQ in TEXAS! My son packed down the food, and we always had someone asking us if we were ok or needed assistance. I love the Southern manners here, it is such a nice change to the hustle and bustle of North City life. The sides, mouth watering good. I recommend the creamed corn, that was my favorite side. We tried them all. I have tried all the places on the Food Network, so this is a very honest response.
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Karen wrote...
Thanks Tamar! I like your site, too! :-)
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Tamar wrote...
Koreans do make a couple of different kinds of gluten free soy sauces and they've been around for thousands of years. The one that will be easier to find in the US is called Guk Ganjang (국간장) which literally means Soup Soy Sauce, meaning that it's a delicate soy sauce made for flavoring soups. The other kind is called Joseon Ganjang (조선간장). Both of these soy sauces are the by-product of doenjang (Korean miso) production. The reason that Koreans don't use these kind of soy sauces for bulgogi is that it's not considered bold enough for beef. The reason that the Japanese and Koreans added wheat to the soy sauce in the first place was to create a bolder, stronger flavor sauce for meats and and they were able to make more sauce at a lower cost.
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Karen wrote...
I haven't tried it with a different mix yet. Maybe it would work with a gf muffin mix?
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alyssa wrote...
This is great! Thanks for sharing. I haven't been to Old Ebbitt since being diagnosed, so I'm excited that one of my favorite spots is GF-friendly! Would love to hear about other restaurants you liked or did not like.
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