Gluten-Free Cherry Almond Crisp Recipe

Cherries: Fresh or frozen, pitted and halved, providing the tart and juicy base for the crisp.

Sugar: Adds sweetness to balance the tartness of the cherries.

Cornstarch: Helps thicken the cherry mixture as it bakes.

Gluten-free oats: Forms the base of the crisp topping, providing a chewy texture.

Almond flour: A gluten-free alternative to regular flour, adding a nutty flavor to the topping.

Brown sugar: Adds a rich, caramel-like sweetness to the topping.

Sliced almonds: Adds crunch and enhances the almond flavor in the topping.

Butter: Melted and mixed into the topping to create a crumbly texture.

When preparing the cherries, ensure they are evenly pitted and halved to promote uniform cooking. To enhance the flavor, consider macerating the cherries with the sugar and cornstarch mixture for about 15 minutes before transferring them to the baking dish. This will allow the cherries to release their natural juices, creating a more cohesive and flavorful filling.

• pitted and halved cherries - Substitute with pitted and halved plums: Plums offer a similar texture and sweetness, making them a suitable alternative.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• gluten-free oats - Substitute with quinoa flakes: Quinoa flakes are also gluten-free and provide a similar texture and nutritional profile.

• almond flour - Substitute with coconut flour: Coconut flour is gluten-free and adds a slight coconut flavor, though you may need to adjust the quantity as it absorbs more moisture.

• packed brown sugar - Substitute with maple syrup: Maple syrup is a natural sweetener that adds a rich flavor, though you may need to reduce other liquid ingredients slightly.

• sliced almonds - Substitute with chopped pecans: Chopped pecans provide a similar crunch and nutty flavor.

• melted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that works well in baking and adds a subtle coconut flavor.

• Allow the cherry almond crisp to cool completely at room temperature before storing. This helps to prevent condensation, which can make the topping soggy.

• For short-term storage, transfer the crisp to an airtight container. It can be kept at room temperature for up to 2 days. If you prefer, you can refrigerate it for up to 5 days.

• To freeze, first ensure the crisp is fully cooled. Wrap the baking dish tightly with plastic wrap, then cover with aluminum foil. Alternatively, you can transfer the crisp to a freezer-safe container with a tight-fitting lid.

• Label the container with the date to keep track of its freshness. The cherry almond crisp can be frozen for up to 3 months.

• When ready to enjoy, thaw the crisp in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the crisp with aluminum foil. Bake for about 20 minutes, or until heated through. For a crispier topping, remove the foil during the last 5 minutes of reheating.

• If you prefer to reheat individual portions, you can use a microwave. Place a serving on a microwave-safe plate and heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• Preheat your oven to 350°F (175°C). Place the leftover cherry almond crisp in an oven-safe dish. Cover it with aluminum foil to prevent the topping from burning. Bake for about 15-20 minutes or until warmed through.

• For a quicker option, use the microwave. Transfer a portion of the crisp to a microwave-safe dish. Heat on medium power for 1-2 minutes, checking halfway through to ensure it's evenly warmed. Be cautious, as the fruit filling can get very hot.

• If you prefer a crispy topping, use a toaster oven. Set it to 350°F (175°C) and place the crisp in an oven-safe dish. Heat for 10-15 minutes, keeping an eye on it to avoid over-browning.

• For an air fryer, preheat it to 350°F (175°C). Place the cherry almond crisp in an air fryer-safe dish and heat for about 5-7 minutes. This method helps maintain the crispiness of the topping.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of butter to the pan and place the crisp in it. Cover with a lid and heat for 5-7 minutes, stirring occasionally to ensure even warming.

• Oven: Used to bake the cherry almond crisp at a consistent temperature of 350°F (175°C).

• Mixing bowl: Needed to combine the cherries, sugar, and cornstarch, as well as to mix the oats, almond flour, brown sugar, and sliced almonds.

• Baking dish: The vessel in which the cherry mixture is transferred and baked.

• Measuring cups: Essential for accurately measuring the ingredients like sugar, cornstarch, oats, almond flour, and melted butter.

• Measuring spoons: Used to measure smaller quantities such as the tablespoon of cornstarch.

• Spatula: Useful for stirring the ingredients together and ensuring everything is well mixed.

• Knife: Needed for pitting and halving the cherries.

• Cutting board: Provides a safe surface to pit and halve the cherries.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

• Cooling rack: Allows the baked crisp to cool slightly before serving.

Prepare the filling: Pit and halve the cherries in advance and store them in the refrigerator to save time on the day of baking.

Use pre-mixed ingredients: Opt for a pre-mixed gluten-free oats and almond flour blend to cut down on preparation time.

Melt butter quickly: Melt the butter in the microwave in short bursts to speed up the process.

Preheat the oven early: Start preheating your oven while you prepare the ingredients to ensure it’s ready when you are.

Batch preparation: Make a larger batch of the crumble topping and freeze it for future use.