This past weekend I noticed the cherries on my one cherry tree were ready for picking. The cherries were a beautiful bright red and the flavor a perfect blend of sweet and sour. I picked cherries as I watched my children swing and slide on their play set. It was a beautiful day and one I will not forget because as I picked my last bowl full of cherries the dark clouds rolled in and rain sprinkled down from the sky like tiny dew drops from a flower. I looked over to the horizon to see the most beautiful rainbow jetting across the sky. The rainbow was only there for a few minutes, but I reflected on how blessed I am as a woman. Life is fleeting and moments like this need enjoyment.
While the rainbow lasted a brief moment, my bowl full of home picked cherries awaited me. I hope you enjoy this wonderful cherry crisp that makes the tastes buds tingle with delight. This crisp can be served hot with a scoop of ice cream or it is good cold.
Almond Cherry Crisp - Gluten Free
Ingredients
- Almond Cherry Crisp - Gluten Free
- Ingredients
- 1 1/2 cups of Almond Flour or you can use regular All Purpose Flour if not gluten free.
- 6 tablespoons of softened butter
- 1/2 teaspoon of cinnamon
- 3 cups of freshly pitted or frozen cherries. You can also use a can of cherry pie filling as well if you do not have cherries available in the store.
- 1/2 cup of brown sugar I have also used apple sauce as a sweetener
- 1/2 cup of Gluten Free Oats or regular oats if not gluten free
- 1/4 teaspoon almond extract or vanilla extract
- Shortening to grease your baking pan
Instructions
- Instructions
- Preheat oven to 350°.
- Grease a two quart baking dish or deep pie pan.
- Spread out cherries on the bottom of the baking dish or individual serving dishes.
- Mix together in a bowl the flour, oats, cinnimon, and brown sugar.
- Add softened butter and almond extract into the bowl. I use a fork to mash the butter into the flour mixture until it becomes a crumbly mixture.
- Place crumbly mixture over the cherries, and smooth the crumbs out evenly.
- Place the cherry crisp in the oven for 20 minutes or until blueberries are bubbling, and crumbs are golden brown.
- Serves about 6
Kim W. says
atThis was SO delicious! I made it with Earth Balance Vegan Butter Sticks. I will definitely be making this again. I served it warm with some coconut milk ice cream. On a side note, there are no directions for mixing in the cinnamon. I just mixed it in with the dry ingredients.
Amee says
atHi Kim, Glad you enjoyed the recipe and it sounds heavenly with the coconut ice cream. Thank you I missed the cinnamon and added that into the post. I appreciate the feedback. :). Amee
Michelle@Faith, Trust & Pixie Dust says
atYum-my! This looks so good. Thanks for sharing it at my par-tay.
Warmly, Michelle
Amee says
atYour welcome and thanks for hosting!
Betsy @ Romance on a Dime says
atMmmM – this sounds delicious!! Thanks for sharing at Romance on a dime. I’m pinning this.
Amee says
atThanks for pinning my recipe it was really good sad my cherries are done on my tree, but going to try this recipe with other berries too this summer. 🙂 Amee
Ash says
atYummy this looks so good. I need to try it soon.
Love your blog
Check out my food blog if you haven’t already 🙂
http://www.thedailysmash101.blogspot.com
Amee says
atHi Ash,
Thank you it was yummy and I will see what you got cooking! Thanks for stopping by.
Sabrina says
atMmmmm That looks really really yummy! Can’t wait to try it!
Amee says
atThanks for the support Sabrina it was really good. I finished up the last bit last night and even a few days later the flavor was outstanding. 🙂 Amee