Gluten Free Tart Cherry Crisp |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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this is a recipe that I got in the mail tonight...it calls for cherries but you can use the same basic recipe and use other fruits.... Ingredients:
filling |
3 tablespoons tapioca flour |
5 cups pitted tart cherries, thawed (if frozen) |
or drained (if canned) |
2 teaspoons fresh lemon juice |
1/2 teaspoon pure vanilla extract or almond |
extract |
1 cup granulated sugar |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
pinch salt |
topping |
2 cups gluten-free flour blend (use recipe below or flour blend of your choice) |
3/4 cup packed dark-brown sugar |
1/4 cup granulated sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
1 cup unsalted raw walnuts, chopped, optional |
2 sticks (1/2 pound) butter |
gluten-free flour blend |
1/2 cup sorghum flour |
1/2 cup tapioca flour/starch |
1/4 cup potato starch (not potato flour) |
1/4 cup rice flour |
mix ingredients together. store in the refrigerator in a tight-fitting container until used.makes 11/2 cups |
Directions:
1. Preheat oven to 375 degrees. Lightly oil a shallow 3 1/2 to 4-quart baking dish or a 13x9-inch baking dish.
2. To make the filling, stir together tapioca flour, cherries, lemon juice, almond extract, sugar, allspice, nutmeg and salt in prepared baking dish until well combined. Let filling rest to release fruit juice while making the topping.
3. To make the topping, combine flour, sugars, cinnamon and salt in a food processor and mix until well combined. Add walnuts, if desired, and pulse. Add shortening and pulse until mixture begins to form large clumps.
4. Crumble topping evenly over filling. (There will be a lot of topping. Use it all.) Bake until fruit is bubbling and topping begins to brown, approximately 50 to 60 minutes.
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