Gluten Free Cherry Crumble Food

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

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.

GLUTEN-FREE CHERRY CRUMBLE

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

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.

GLUTEN FREE BLUEBERRY CHERRY CRUMBLE

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.