A while back I posted this recipe for Apple Crisp so I figured it was time to post my alternative… Cherry Crisp! It’s perfect for celebrating the summer with the bright and fun cherry colors.
When choosing a flour for this recipe, don’t stress about it too much. The addition of xanthan gum isn’t really necessary to this recipe, so if you have a gluten free flour that doesn’t have xanthan gum it should work just as well as one that has it. My personal preference for gluten free flour is either Bob’s Redmill 1-to-1 Gluten Free Flour or Pilsbury Gluten Free Flour. For somthing like this where the flour doesn’t have to thicken significantly I use the Pilsbury version because it’s more readily available at my local store. I have to order Bob’s Redmill online… if you stick around the blog you’ll see that I am guulty of ordering a lot of allergy free foods online, haha.
My house uses a dairy and soy free olive oil butter in place of standard butter or margarine. The Smart Balance Olive Oil spread is the only one we use now. It’s got a good flavor and acts like butter. As long as your butter alternative is able to melt and act like butter in most baking situations it should work great in this recipe as well!
To cook this, I recommend using glass dishes as it will cook similar to a crustless pie. Two 10 inch pie plates are what I always use for these fruit pie crisps. You should be able to just adjust the cook time to make it in a baking pan, but I haven’t tried it myself.
Cherry Crisp – Top 8 Allergy Free!
Ingredients:
Filling:
1 C. Gluten Free flour
1 C. Sugar
1 tsp. Baking powder
1/4 C. Dairy free butter, melted
2 (21 oz). Cans Cherry Pie Filling
Crisp:
3/4 C. Gluten Free Oats
1/2 C. Gluten Free flour
1/4 C. Brown sugar
1 tsp. Cinnamon
1/2 C. Dairy free butter, cold
Instructions:
- Preheat oven to 375 degrees Fahrenheit. Combine the gluten free flour, sugar, and baking powder for filling. Set aside.
- Pour half of the melted dairy free butter evenly over the bottom of each pie dish to coat.
- Divide the flour mixture in half and sprinkle the mixture evenly on top of the melted butter. Half of the flour mixture will go into each pie dish.
- Layer the cherry pie filling over the dry base. One can will go into each pie.
- Combine the dry ingredients for the crisp in a medium bowl.
- Cut the cold dairy free butter into chunks and use a fork to combine it into the dry crisp mixture.
- Sprinkle half of the crisp mixture over each of the pie fillings.
- Bake at 375 degrees for about 30 minutes, until the oats are a golden brown.
- Serve warm.
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