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Sometimes you want to make dessert but you don’t want to make a dessert with twelve servings when there are only two of you. You have leftovers for days staring at you every time you walk into the kitchen, tempting you. All you wanted was dessert for one evening and instead you end up having dessert with every meal for a week. Am I right?
Enter Gluten Free Cherry Crisp for Two. It is so simple to make and satisfies your dessert cravings without leftovers. It couldn’t get much better than that.
It just did!
This crisp is gluten-free and consists of minimal amounts of sugar! Always a bonus.
The cherries are bubbly and warm and the topping is perfectly sweetened and laced with almonds.
The cherries I used came from Door County, Wisconsin. I picked them during a weekend trip at the beginning of August. I brought them home, washed them, pitted them, and froze them. I have had this crisp in mind ever since. These cherries were slightly tart, but frozen Bing cherries will also be delicious. You may not need as much sugar in the filling if using Bing cherries.
The next time you are craving a sweet treat but don’t want the leftovers, try my Gluten Free Cherry Crisp for Two. With this dessert, there’s no need for sharing.
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Gluten Free Cherry Crisp for Two
- Prep Time: 10 mins
- Cook Time: 28 mins
- Total Time: 38 mins
- Yield: 2 1x
- Category: Dessert
- Cuisine: Gluten Free
Description
Gluten Free Cherry Crisp for Two is the perfect treat anytime you don’t want dessert leftovers.
Ingredients
- Filling:
- 2 cups pitted frozen cherries, thawed and drained
- 3 teaspoons almond flour
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon cinnamon
- Pinch sea salt
- 1 teaspoon organic raw sugar
- 1/2 teaspoon vanilla
- Topping:
- 1/3 cup old fashioned oats (gluten-free)
- 1/3 cup sliced almonds (optional, but really nice with the cherries; if you don’t have them just sub more oats)
- 1/4 cup light brown sugar
- 2 tablespoons honey
- 4 tablespoons coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon ground flaxseed
- Pinch salt
Instructions
- Preheat oven to 350 degrees. Place two 1 cup ramekins on a baking sheet lined with parchment paper or a silpat to catch drips.
- In a small to medium-sized bowl add all of the filling ingredients and mix until combined. Set aside.
- In a separate small bowl add all of the ingredients for the topping. Stir to combine.
- Spoon the cherry filling into each ramekin, about 1 cup each, filling the ramekin to the rim. Spoon the topping onto each ramekin, about 3 to 4 tablespoons each.
- Bake the crisps for 22-28 minutes, or until the cherry filling is bubbly and the topping is crispy.
- Allow to cool for 10 minutes before serving. Serve with ice cream if desired.
Notes
Inspired by and heavily adapted from: Joy the Baker
Topping adapted from my Blueberry, Strawberry, and Rhubarb Crisp
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