Cherry Crisp with Frozen Cherries

Cherry Crisp with Frozen Cherries

Enjoy cherry crisp year-round with this recipe for cherry crisp with frozen cherries! Warm sweet cherries with a gluten-free buttery, crunchy oat topping make a dessert that can be ready in less than an hour!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 282kcal

Author Elaine

Ingredients

Cherry Filling

5 cups frozen cherries, thawed (one 600 gm/1.3 lb. bag of frozen cherries) or use fresh cherries, pitted
2 tablespoons maple syrup
1 ½ tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
¼ teaspoon pure almond extract* omit for a nut-free diet

Cherry Crisp Topping

1 cup rolled oats
⅔ cup gluten-free flour blend, or almond flour or oat flour
½ cup coconut sugar or brown sugar, lightly packed *see note
1 teaspoon cinnamon
½ teaspoon sea salt
½ cup butter, melted
ice cream, vanilla yogurt, or whipped cream for serving, optional

Instructions

Preheat your oven to 375°F. and place a rack in the center of the oven. Lightly spray an 8 inch or 9-inch pie dish or square baking dish.
Prepare the cherry filling. In a large bowl, gently combine thawed cherries, maple syrup, cornstarch, lemon juice, vanilla and almond extracts. Transfer to the prepared pan.
Prepare the topping. Combine oats with gluten-free flour blend, sugar, cinnamon and salt, stirring until evenly mixed. Add melted butter and stir to coat until no traces of flour remain.
Sprinkle the crisp topping evenly on top of the cherry mixture. Bake at 375°F. for 30 - 40 minutes or until the cherries are bubbling around the edges and the crisp topping is lightly browned.
Let stand for 10 - 15 minutes, then serve warm, or with your choice of ice cream, vanilla yogurt, whipped cream or whipped coconut milk.

Notes

* If you're allergic to tree nuts, substitute brown sugar for coconut sugar and omit the almond extract.

To store: Leftover cherry crisp will last for 3 days when kept covered in the fridge.

To reheat: reheat in the oven at 350°F until heated through.

To freeze: You can freeze this gluten-free cherry crisp baked or unbaked. I prefer to freeze fruit crisps unbaked so that they don't get too brown on top when baked. Wrap in a double layer of foil, label and freeze. When ready to bake, thaw overnight in the refrigerator and bake as directed in the recipe.

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