Sour cherry desserts are a big favorite. While trying to avoid gluten, I was craving a cherry something, crisp…pie…cobbler. I decided to try a Cherry Crisp with almond (instead of wheat) flour using applesauce instead of butter. The result is a gluten and dairy free dessert. The girls likened the Cherry Crisp to a really good cherry granola bar.
If you prefer to skip the whole gluten and dairy free scene, substitute all-purpose flour for almond flour and margarine instead of applesauce.
CHERRY CRISP
2 cups cherry pie filling (gluten-free)
1/2 cup quick-cooking oats
1/2 cup almond flour
1/2 cup packed brown sugar
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 cup unsweetened applesauce
- Preheat oven to 350 degrees F.
- Spray 8×8 baking dish with non-stick cooking spray. Spread the cherry filling in the bottom of the baking dish.
- Combine the oats, almond flour, brown sugar, baking powder, baking soda and applesauce together.
- Crumble evenly over the cherry mixture.
- Bake for 30 minutes.
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