Gluten Free Cherry Crumble Recipes

DON'T GO HEATIN' THE HOUSE GLUTEN-FREE FRESH CHERRY CRUMBLE

Don't Go Heatin' the House Gluten-Free Fresh Cherry Crumble image

Fresh cherries under a crumbly topping baked in an air fryer allow you to have a lovely baked treat during summer without heating up the kitchen with your regular oven. Serve with vanilla ice cream or fresh whipped cream. You will need an air fryer baking attachment or a nonstick baking dish that will fit into the fryer basket.

Provided by Buckwheat Queen

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 1h10m

Yield 4

Number Of Ingredients 8

Ingredients

⅓ cup butter
3 cups pitted cherries
10 tablespoons white sugar, divided
2 teaspoons lemon juice
1 cup gluten-free all purpose baking flour
1 teaspoon vanilla powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Steps:

Cube butter and place in freezer until firm, about 15 minutes.
Preheat air fryer to 325 degrees F (165 degrees C).
Combine pitted cherries, 2 tablespoons sugar, and lemon juice in a bowl; mix well. Pour cherry mixture into baking dish.
Mix flour and 6 tablespoons of sugar in a bowl. Cut in butter using fingers until particles are pea-size. Distribute over cherries and press down lightly.
Stir 2 tablespoons sugar, vanilla powder, nutmeg, and cinnamon together in a bowl. Dust sugar topping over the cherries and flour.
Bake in the preheated air fryer. Check at 25 minutes; if not yet browned, continue cooking and checking at 5-minute intervals until slightly browned. Close drawer and turn off air fryer. Leave crumble inside for 10 minutes. Remove and allow to cool slightly, about 5 minutes.

Nutrition Facts : Calories 458.9 calories, Carbohydrate 76.4 g, Cholesterol 40.7 mg, Fat 17.8 g, Fiber 6.4 g, Protein 4.9 g, SaturatedFat 10.1 g, Sodium 109.2 mg, Sugar 49.3 g

GLUTEN-FREE CHERRY CRUMBLE

Gluten-Free Cherry Crumble image

Sweet cherries topped with a toasted oat crumble make this gluten-free cherry crumble the perfect summer dessert! Enjoy this healthy dessert all summer long.

Provided by Davida Lederle

Categories Dessert

Time 1h

Number Of Ingredients 9

Ingredients

5 cups chopped, pitted cherries
1/4 cup coconut palm sugar (or brown sugar)
2 tbsp tapioca starch (or cornstarch)
1 cup gluten-free oat flour*
1/2 cup gluten-free rolled oats
1/3 cup coconut palm sugar (or brown sugar)
1/4 tsp cinnamon
pinch of sea salt
1/4 cup cold coconut oil**

Steps:

Preheat oven to 375 degrees F.
In a large bowl combine cherries, coconut palm sugar and cornstarch.
Add to a large baking dish (I used a 10 inch cast iron skillet)
In a separate bowl combine oat flour, rolled oats, coconut palm sugar, cinnamon and sea salt.
Add in coconut oil and using hands combine to form a crumbly "pea-like" consistency.
Sprinkle crumble on top of cherries, coating the entire top.
Bake for 45 mins or until top has browned slightly.
Serve warm. I highly suggest a la mode ????

GLUTEN FREE BLUEBERRY CHERRY CRUMBLE

Gluten Free Blueberry Cherry Crumble image

I chose to go with a messy "action" photo of this crumble to demonstrate just how much my husband liked it! He came home from work and devoured the section you see missing above. I was somewhat surprised since it was another one of my experiments making a purely fruit sweetened dessert. While this crumble is not as easy to make as my usual desserts, it's super healthy and also deliciously satisfying. http://www.elanaspantry.com/blueberry-cherry-crumble/

Provided by Elanas Pantry

Categories Dessert

Time 1h25m

Yield 1 crumble, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups fresh cherries, pitted
1 pint blueberries
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tablespoon arrowroot
8 dates (large and pitted)
1/2 cup water
1 tablespoon coconut oil or 1 tablespoon grapeseed oil
3/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1 3/4 cups blanched almond flour

Steps:

For filling, place cherries and blueberries in a 3-quart baking dish.
Sprinkle fruit with lemon juice and vanilla, and then toss in arrowroot.
To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth.
Pour date mixture into a medium mixing bowl.
Add almond flour, salt and baking soda and mix well to combine.
Crumble the topping over fruit mixture.
Cover and bake at 350°F for 1 hour and 15 minutes, until bubbling.
Uncover and bake a few more minutes until topping is golden brown.
Remove from oven and serve.

Nutrition Facts : Calories 225.9, Fat 4, SaturatedFat 3, Sodium 595.6, Carbohydrate 48.5, Fiber 6.2, Sugar 36.6, Protein 2.5

GLUTEN FREE BLUEBERRY CHERRY CRUMBLE

Gluten Free Blueberry Cherry Crumble image

I chose to go with a messy "action" photo of this crumble to demonstrate just how much my husband liked it! He came home from work and devoured the section you see missing above. I was somewhat surprised since it was another one of my experiments making a purely fruit sweetened dessert. While this crumble is not as easy to make as my usual desserts, it's super healthy and also deliciously satisfying. http://www.elanaspantry.com/blueberry-cherry-crumble/

Provided by Elanas Pantry

Categories Dessert

Time 1h25m

Yield 1 crumble, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups fresh cherries, pitted
1 pint blueberries
1 tablespoon lemon juice
1 tablespoon vanilla extract
1 tablespoon arrowroot
8 dates (large and pitted)
1/2 cup water
1 tablespoon coconut oil or 1 tablespoon grapeseed oil
3/4 teaspoon celtic sea salt
1/2 teaspoon baking soda
1 3/4 cups blanched almond flour

Steps:

1. For filling, place cherries and blueberries in a 3 quart baking dish.
2. Sprinkle fruit with lemon juice and vanilla, then toss in arrowroot.
3. To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth.
4. Pour date mixture into a medium mixing bowl.
5. Add almond flour, salt and baking soda and mix well to combine.
6. Crumble the topping over fruit mixture.
7. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling.
8. Uncover and bake a few more minutes until topping is golden brown.
9. Remove from oven and serve.

Nutrition Facts : Calories 225.9, Fat 4, SaturatedFat 3, Sodium 595.6, Carbohydrate 48.5, Fiber 6.2, Sugar 36.6, Protein 2.5

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