This was a snow day experiment when I just didn’t feel like studying one weekend. My husband had bought two cans of cherries, because he loves cherries in his ice cream, and asked me if I could make something with them. I immediately thought of a cobbler or crisp while he was thinking a cheesecake with cookie crust. We went with my idea and I drizzled cream cheese frosting on top to make him happy. He thinks I should frost the entire thing next time, but that defeats the purpose of a crisp. I don’t think he understands cooking and baking sometimes…
For the fruit filling:
2 cups fresh or frozen fruit (we used cherries, but could easily see this with peaches, blueberries, apples, or cranberries)
1/2 cup cane sugar
1 Tbsp. lemon juice
2 Tbsp. cornstarch or tapioca starch
Crumb topping and crust:
1 1/4 cup gluten free flour
1 cup Quinoa flakes
1/4 cup brown sugar
1/4 cup cane sugar
1/2 tsp. salt
6 Tbsp. butter
2 Tbsp. milk
Preheat the oven to 375 degrees and prepare and 8×8 baking pan. In a bowl combine the sugar, lemon juice, and cornstarch. Stir until mixed well and add the fruit plus any syrup and mix to coat the fruit.
For the crumb topping and crust mix together the flour, Quinoa flakes, brown sugar, sugar, and salt. Melt the butter and add to the dry mix with the milk. Blend with a fork, or mix well with your hands until you have a crumby texture. Use around 2/3 of the mix and pat into the bottom of your baking dish to make the crust. Then top with the fruit mixture and sprinkle the remaining crumb mixture over the top. Bake for 40-45 minutes or until the top is starting to brown and the fruit mixture is bubbling. This was so good with a scoop of ice cream while still warm. Planning on making this again for a dinner party later this month with peaches. I’ll be sure to share some photos.
For more recipes visit the Allergy Friendly site.