Description
Our easy gluten-free cherry crisp recipe is a delicious combination of buttery oat crumble & fresh cherry filling in every bite. It’s the perfect way to use fresh cherries OR frozen cherries!
Ingredients
Scale
For The Cherry Filling:
- 6 cups pitted & halved fresh cherries* (about 2 pounds)
- 1/3 cup granulated sugar (67 grams)
- 2 1/2 Tablespoons cornstarch (20 grams)
- 1 Tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Oat Topping:
- 6 Tablespoons butter, cut into small cubes
- 3/4 cup certified gluten-free oats (I like a mix of quick oats & rolled oats)
- 3/4 cup brown sugar (150 grams)
- 1/2 cup gluten-free measure-for-measure flour (60 grams)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Lightly grease a 9×9 baking dish and set aside.
- Make Filling. In a large mixing bowl, combine cherries, sugar, cornstarch, lemon juice, vanilla extract and almond extract. Gently stir to combine. Transfer filling to prepared baking dish and smooth into an even layer.
- Make Crumble Topping. In the same large bowl (no need for a new one!), combine cubed butter, gluten-free oats, brown sugar, gluten-free flour, vanilla, and salt. Stir with a fork, a pastry cutter, or clean hands until the topping is evenly blended and moist clusters have formed. (There shouldn’t be any dry patches of flour left!) Sprinkle topping over the cherry filling.
- Bake in preheated oven for 45-55 minutes, or until the cherry filling is bubbling around the edges and the crumble topping is golden brown. (It’s important the the filling comes to a boil, otherwise it won’t thicken. If the top starts to brown too much before the filling is bubbling, loosely tent the pan with foil.)
- Cool & Enjoy. Let the warm cherry crisp cool at least 20-30 minutes before serving to allow the filling to set. (If you scoop it warm, the filling won’t be as thick!) Serve with a big scoop of vanilla ice cream and enjoy! Cover leftover crisp with foil and refrigerate 2-3 days. Reheat in a 300 degree oven to 10-20 minutes, or warm in the microwave, as desired.
Notes
- Tips For Using Frozen Cherries. Frozen cherries work GREAT in this cherry crisp recipe, but you’ll want to keep in mind that the ice crystals will melt, releasing extra water into the recipe. You can moderate this by thawing the cherries first OR adding 1 extra teaspoon of cornstarch. Either works!
- Your Pan Matters! While I LOVE metal pans for baking gluten-free brownies & cookie bars, I prefer using a ceramic 9×9 pan for baking gluten-free cherry crisp and other fruit crisp recipes. I find ceramic cooks gently enough that my filling will thicken properly without scorching around the edges. If you use a metal pan, you may find your fruit crisp cooks faster than mine.
- Try Adding Almonds! For more of a cherry-almond crisp vibe, you can add 1/3-1/2 cup sliced almonds to the crumble topping mixture. (It will likely brown faster, so make sure to tent the pan with foil as needed toward the end of the bake time!)
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
