Sunday, July 24, 2011

Cherry-Oat Crisp

I've been on a fruit kick lately. The produce all looks amazing at my grocery store right now, and I always get excited when I can eat fruits and veggies that are in-season. Usually when I go shopping with my kids, they beg for apples, bananas and grapes. This time they begged for grapes (green and red), which we got, but the ripe, dark cherries caught my eye. We were preparing for a family picnic, and the cherries looked perfect for a finger food for our meal-on-the-go. I pitted several cherries for the picnic lunch, and they tasted fantastic! But, there were lots of cherries left and I couldn't stand to see them go to waste. The result: a delicious cherry-oat crisp that can be eaten by itself or as a topping over ice cream.

The best part of the recipe is that it doesn't use any flour at all. It has very few ingredients, and will delight gluten-intolerant people and gluten-eaters alike.

First, wash and pit your cherries. Then place them into the bottom of a greased, 8-inch square baking pan.

I wanted the taste of brown sugar, but I didn't have any at home. So, I made some. Super easy! Just mix sugar and molasses. Grandma's brand Molasses is marked gluten-free right on the jar.

Work the molasses into the sugar until it looks like this:

Mix the brown sugar you just made, cinnamon, gluten-free oats (like the rolled oats at Bob's Red Mill), and oil together. Sprinkle over the top of the cherries. Now it is ready for the oven! Bake for about 40-45 minutes, or until the juice from the cherries starts to soak into the oats. The oats will remain crunchy. That's part of what I love about this recipe!

***Cherry-Oat Crisp

2 1/2 - 3 cups pitted cherries
1/2 cup sugar + 1/2 Tbsp. gluten-free molasses (or 1/2 cup brown sugar) - it is a pretty sweet treat. Feel free to reduce amount of sugar.
1/2 tsp. cinnamon
1/2 cup gluten-free oats
scant 1/4 cup oil

Preheat oven to 350. Pit cherries and place in greased,  8-inch square dish. Combine molasses and sugar in a medium-size bowl until brown sugar forms. Stir cinnamon, gluten-free oats, and oil into the sugar until well combined. Sprinkle sugar and oat mixture over the cherries. Bake for about 40-45 minutes, or until the oats begin to soak in a little of the cherry juice. Let cool for 10-15 minutes before serving. Serve either over ice cream, or by itself. If you'd like a goopier ice cream topping, or if your cherries aren't very juicy, place 1/4 cup water in the baking dish with the cherries before coating with the sugar and oat mixture.

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