Gluten Free Tart Cherry Crisp
From peetabear 15 years agoIngredients
- Filling shopping list
- 3 tablespoons tapioca flour shopping list
- 5 cups pitted tart cherries, thawed (if frozen) shopping list
- or drained (if canned) shopping list
- 2 teaspoons fresh lemon juice shopping list
- ½ teaspoon pure vanilla extract or almond shopping list
- extract shopping list
- 1 cup granulated sugar shopping list
- ¼ teaspoon ground allspice shopping list
- ¼ teaspoon ground nutmeg shopping list
- Pinch salt shopping list
- Topping shopping list
- 2 cups gluten-free flour blend (use recipe below or flour blend of your choice) shopping list
- ¾ cup packed dark-brown sugar shopping list
- ¼ cup granulated sugar shopping list
- ½ teaspoon cinnamon shopping list
- ½ teaspoon salt shopping list
- 1 cup unsalted raw walnuts, chopped, optional shopping list
- 2 sticks (½ pound) butter shopping list
- ++++++++++++++++++++++++++++++ shopping list
- gluten-free flour blend shopping list
- ½ cup sorghum flour shopping list
- ½ cup tapioca flour/starch shopping list
- ¼ cup potato starch (NOT potato flour) shopping list
- ¼ cup rice flour shopping list
- Mix ingredients together. Store in the refrigerator in a tight-fitting container until used.MAKES 1½ CUPS shopping list
How to make it
- Preheat oven to 375 degrees. Lightly oil a shallow 3 ½ to 4-quart baking dish or a 13x9-inch baking dish.
- To make the filling, stir together tapioca flour, cherries, lemon juice, almond extract, sugar, allspice, nutmeg and salt in prepared baking dish until well combined. Let filling rest to release fruit juice while making the topping.
- To make the topping, combine flour, sugars, cinnamon and salt in a food processor and mix until well combined. Add walnuts, if desired, and pulse. Add shortening and pulse until mixture begins to form large clumps.
- Crumble topping evenly over filling. (There will be a lot of topping. Use it all.) Bake until fruit is bubbling and topping begins to brown, approximately 50 to 60 minutes.
The Rating
Reviewed by 2 people-
I have a jar of Morello cherries with this recipes name on them!!!!! Yum!
crabhappychick in Pittsburgh loved it
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