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I love the fresh fruits and veggies found in the summer months. Whether you shop at a farmers market or your favorite grocery store you’re sure to find the freshest and largest variety this time of year. My family in Washington sign up each year to get fresh produce from a CSA {community supported agriculture} and each week the bounty is a surprise {some CSA’s even have meat and dairy}.

Here in Austin there are many places to get great produce including Central Market {HEB} and Whole Foods. I got my cherries at HEB {their new slogan is Here Everything’s Better}, and am happy to say these Bings are tasty and gorgeous.

Now a peek at the finished product followed by the recipe.

Gluten Free Fresh Cherry Crumble

For the cherry filling:
2 cups pitted, fresh cherries
2 Tbsp sugar (this will produce a mildly sweet filling, add more sugar if you like)
1 tsp gluten-free vanilla
4 Tbsp water
1 Tbsp gluten-free corn starch

For the crumb topping:
3/4 cup Bob’s Red Mill gluten-free all-purpose flour
3 Tbsp brown sugar
2 Tbsp white sugar
a pinch of ground cinnamon
4 Tbsp salted butter, melted plus more to butter baking dish {I like the combination of sweet and salty, but you can substitute unsalted butter and add a pinch of salt}

Preheat oven to 450f

1. Mix together the water and gluten-free corn starch, set aside.

2. Place the pitted cherries, sugar and gluten-free vanilla in a sauce pan. Cook on medium-high for about 4 minutes or until the cherries are lightly softened.

3. Add the gluten-free corn starch/water mixture and cook for about 1 minute. This will create a think syrup from the cherry juices.

4. Combine the sugars, gluten-free flour, and cinnamon. Mix well.

5. Melt butter and pour into the gluten-free flour mixture. Use a fork to mix the butter into the gluten-free flour mixture until it forms a crumbly mixture.

6. Lightly butter your baking dish {I used my Pampered Chef mini baker, so there was no need to butter the dish}. Pour in the cherry filling. Top with the crumble and bake for 12 to 15 minutes or until the topping has lightly browned.

7. Enjoy!

Perfectly browned and ready to eat. Serve warm with vanilla ice cream for an extra sweet treat.

This recipe is adapted from Veggie Belly. Hop on over to her blog to check out Sala’s delicious vegetarian recipes.

For this recipe Sala cooks the cherries first reduce the overall baking time. I love this idea and it’s perfect for this Texas girl who likes to beat the heat by not turning on her over for very long {I actually used my toasted oven we rarely use our regular oven in the summer}. Also oven temps vary, so if you usually brown things at 400f or 425f then set your oven to that.

Pro-tip: buy a multiple cherry pitter {like this one found at Target}, the pitting goes extra fast!

What are some of your favorite summer treats?

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