What I love about Gluten-free Cherry Crumble Bars
These Gluten-free Cherry Crumble Bars were a must on my list of things to make this summer since it has been an abundant harvest this year for cherries! To my surprise, not one, not two, but three generous people dropped off boxes of cherries at our front door and I’m not mad about it!
Typically, it’s harder to find organic cherries around here, but this year has been a delightful exception! People are selling them from their backyard because they have more than they know what to do with! Needless to say, I’ve been enjoying the bounty of fresh, organic and local cherries to the full!
Naturally, these Gluten-free Cherry Crumble Bars are the best way to use up all of those cherries. First, it starts with a delicious, chewy gluten-free almond flour and oat crumb base. Next is the stewed cherry compote and on top, more of the almond flour and oat crumb. They fit perfectly in an 8″x8″ square pan to make 9 beautiful bars. However, the recipe can easily be doubled by using a 9″x13″ pan for larger crowds. These bars are really delicious on they’re own, but if you want to level it up, serve with vanilla ice cream! Cue to the drool!
Recipe Notes
A few things to keep in mind:
- Cherries – First of all, this recipe is perfect for fresh cherries! I haven’t tried with frozen cherries but I think that would be fine as well. They may just have to simmer longer to reduce the amount of liquid.
- Oats – Next, large-flake, rolled or old-fashioned oats work best for this recipe. Be sure to find gluten-free oats if you are strictly gluten-free.
- Almond flour – Moreover, almond flour helps to bind together the base and topping. Almond flour is a great gluten-free flour to use for this recipe and one of my personal favourites! You’ll want to look for almond flour, not almond meal.
- Tapioca flour – Additionally, tapioca flour helps to lighten up the oat mixture a little with it’s finer texture. It’s also naturally gluten-free and grain-free!
- Sliced almonds – Almonds and cherries are a well-known pairing, so I thought it would be nice to add some sliced almonds for a little more flavour and texture. You’ll want sliced, not slivered almonds for this recipe.
- Butter – Finally, make sure your butter is cold and unsalted.
FAQ:
I don’t recommend substituting with gluten-free flour blends simply because the textures vary and it won’t measure 1:1.
Yes! This recipe would also be delicious with blueberries, strawberries or even peaches. Yum! Simply pre-cook the fruit the same as you would with the cherries; according to the recipe instructions.
Yes, you can use frozen cherries. Just simmer them for an additional 5 minutes to release the excess moisture.
Yes! Simply substitute the same amount of hardened coconut oil instead of butter.
Gluten-free Cherry Crumble Bars
Equipment
- Food Processor
- Cherry Pitter
- 8"x 8" Square Baking Pan
Ingredients
For the cherry compote:
- 3 1/2 cups fresh cherries pitted and halved
- 2 tsp lemon juice
- 2 tsp sugar
For the crumb base and topping:
- 1 1/2 cups rolled or old-fashioned oats
- 1 cup almond flour
- 3/4 cup tapioca flour
- 1/3 cup sliced almonds
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup maple syrup
- 1/2 cup cold, unsalted butter
- 1 tsp pure vanilla extract
Instructions
- Add the cherries, lemon juice and sugar to a small saucepan and heat over medium-high heat until they start to bubble. Reduce to low and simmer 15-20 minutes. Mash them slightly, turn off the heat and set aside.
- Preheat the oven to 350F and line an 8" x 8" square baking pan with parchment paper.
- Add the oats, almond flour, tapioca flour, sliced almonds, baking soda, salt, maple syrup and butter to a food processor.
- Pulse until everything is completely combined and you have a moist crumb.
- Add 2/3 of the oat mixture into the bottom of the prepared baking pan and press down with your hands until you have a condensed and even layer.
- Next, add the cherry compote on top making sure that it completely covers the base.
- Sprinkle the remaining oat mixture over the cherries and then very lightly press down with your hands.
- Bake in the preheated oven for 22 minutes or until starting to brown on top. Let cool completely before cutting into 9 squares.
- Enjoy warm with a little vanilla ice cream or store in the fridge in an air-tight container for later.
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