Tart Cherry Crisp - Good For You Gluten Free
Tart Cherry Crisp - Good For You Gluten Free

Gluten-Free Tart Cherry Crisp

July 18, 2017

We picked tart cherries at a local farm and cooked them up in this delicious gluten-free tart cherry recipe. Be sure to remove the pit from the cherries before assembling this recipe. You can buy frozen tart cherries (also called pie cherries) already pitted at your local grocery store.

  • Prep: 20 mins
  • Cook: 45 mins
  • 20 mins

    45 mins

    1 hr 5 mins

  • Yields: 6-8 servings


Filling Ingredients:

3 cups of fresh or frozen tart cherries, pitted

3 cups of fresh or frozen bing cherries, pitted

1/4 cup white sugar (or monk fruit sweetener)

1/2 tsp of lemon juice

Zest from one lemon

Topping Ingredients:

1/2 cup all purpose gluten-free flour blend (such as Grandpa's Flour blend or Bob's 1-to-1 All Purpose GF flour blend)

1/4 cup packed light brown sugar

1/4 cup white sugar (or monk fruit sweetener)

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. table salt

5 Tbsp cold, unsalted butter, cut into 1/2 inch pieces

3/4 cup certified gluten-free rolled oats


Preheat oven to 375 degrees

Grease a 9" square deep baking dish. Set aside.

In a large bowl, combine all filling ingredients (cherries, sugar, lemon juice and zest). Transfer filling mixture to baking dish. Set aside.

In your food processor, pulse together flour, sugars, cinnamon, nutmeg and salt until well combined, about 6 pulses.

Add butter and pulse 15-20 times until mixture is crumbly but coarse.

Add oats and pulse 6 more times until mixture clumps together. Do not pulverize the oats.

Add topping over the filling mixture in an even layer.

Place baking dish on a baking sheet and then in your oven. Bake for 40-45 minutes until mixture is slightly browned and the cherries are bubbly.

Serve warm.

Leave yourself extra time if you need to pit the cherries yourself. It took me awhile to pit them all one-by-one!


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