sour cherry crisp (gluten-free)

This was the second week in a row that sour cherries were included in my CSA share.  Before last week, I had never even tasted one.  Now I’d say I’m an expert in sweet sour cherry recipes.  This one is actually low-sugar, gluten-free and can be prepped in less than 10 minutes.  It can easily be made paleo by omitting the cornstarch (and sugar if you’re strict).  This crumble would work well with many different fruits and I will definitely be recreating it throughout summer.  Something tells me this is not the last batch of odd fruit I will receive.

Sour Cherry Crisp (serves 4)

Ingredients:

Filling

• 2 cups sour cherries, pitted
• 2 tablespoons raw cane sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• pinch sea salt

Crumble Topping

• 3/4 cup almond meal
• 1/4 teaspoon sea salt
• 1 tablespoon raw cane sugar
• 2 tablespoons coconut oil, softened
• 1 egg

Directions:

1. Heat oven to 350deg F. 
2. In two separate bowls, mix cherry filling and crumble topping separately.  Pour cherry mixture into a greased baking dish and top with crumble. 
3. Bake for about 40 minutes or until crispy crumble is lightly browned.

About these ads