My Mom makes a killer sour cherry crumble and it’s been a summer tradition in our house as far back as I can remember. Naturally, it was one of the first desserts I attempted to find a suitable gluten free alternative for so I searched online and tried various versions, none of which were remotely close to what I knew as crumble. I’m all for healthy eating, but can we all agree that if you’re going to have dessert you might as well enjoy it? Too many were dry and floury, lacking any sort of taste or texture and after several botched attempts with recipes I’d found online, I decided to remix my mom’s original recipe.
½ cup of semi-soft butter
¾ cup of brown sugar
1 ½ cups of oats (certified GF or regular depending on your condition)
½ cup rice or sorghum flour
¼ cup quinoa flour
¼ cup tapioca starch
½ tsp xanthan gum
Sour Cherry Filling:
¼ cup of white sugar
1 tsp of almond flavouring
1lb sour cherries (frozen or fresh)
In an 8 in. square pan, spread the cherries evenly across the bottom of the pan. Sprinkle in the almond flavouring and evenly spread the sugar over the cherries.
In a separate bowl chop up butter into small pieces. Add in rest of topping ingredients and mix with hands til crumbly. ( A spoon to mix will only take you so far – so roll up your sleeves and get those hands dirty!) Take topping and crumble over cherries until covered.
Bake at 350° for about 20mins
or until crumble starts to brown and fruit juices are bubbling to the surface.
Serve warm with vanilla ice cream or milk.
Or…Eat cold for breakfast 😉
Alternate fruit options:
– use ½ cup of sugar and no almond flavouring
– cut up enough strawberries/rhubarb to cover the bottom of the pan about half way up.
– stick with the ¼ cup of sugar, no almond flavouring
– use approx 2lbs of fresh blueberries (one large container or enough to cover the bottom of a 8” pan about an inch or so up)