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.
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.
Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp. Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes. She made the peach cobbler from the cookbook for my birthday last month and it was delicious. Today I made it and had the same wonderful results. Since it has peaches and oatmeal…it is also the breakfast of this champion!
Fresh Peach Crisp
4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter
Preheat oven to 350 degrees.
Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
Bake 50-60 minutes.
Serve plain or with rich vanilla ice cream.
Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.
Apples were plentiful in the Iowa countryside growing up. My Mother would also can or freeze apples for use during the year. This is a simple, country Apple Crisp that is easy to make any time of year. Dollop with a little whipped cream and enjoy.
4 to 6 medium cooking apples
1/3 cup sifted all purpose flour
1 cup oats, uncooked (quick or old fashioned)
1/2 cup firmly packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/3 cup melted margarine
1/2-3/4 cup water
Peel, core and slice apples. Place in greased baking dish with a bit of water. Combine dry ingredients, add melted margarine, mixing until crumbly; sprinkle on top of apples.
Bake in preheated moderate oven (375 degrees) for 30 minutes or until apples are tender.
Serve warm or cold with your favorite ice cream or topping.