Gluten Free Cherry Crisp
Gluten Free Cherry Crisp recipe
Yield
8 servingsPrep
15 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
sour cherries
red, pitted |
|
| 1 ½ | tablespoons |
cornstarch
|
|
| 4 | teaspoons |
sugar
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| Topping | |||
| ½ | cup |
oats, quick cooking
rolled |
|
| ¼ | cup |
walnuts
chopped |
|
| 1 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
sour cherries
red, pitted |
|
| 23 | ml |
cornstarch
|
|
| 2E+1 | ml |
sugar
|
|
| 1.3 | ml |
almond extract
|
*
|
| Topping | |||
| 118 | ml |
oats, quick cooking
rolled |
|
| 3E+1 | ml |
walnuts
chopped |
|
| 15 | ml |
butter
melted |
|
Directions
Drain cherries, reserving ¾ cup juice. Combine small amount of juice, cornstarch, and sugar in saucepan. Stir in remaining juice. Cook over moderate heat, stirring constantly until thickened and clear. Remove from heat. Add cherries and extract. Spread in 8 inch pan.
For the topping:
Preheat oven to 375℉ (190℃). Mix oats and walnuts in small bowl. Add margarine; mix well with fork. Mixture will be crumbly. Sprinkle topping over cherries. Bake for 20 minutes or until topping is browned.
Serve warm or chilled.
