Cherry season is the best. It is hard to walk by any bin filled with ripe cherries and not buy them. But that sometimes means you have have to find something to do with the cherries (except eat them one by one). That’s where we found ourselves this past weekend – needing to use ripe cherries (and some wonderful blueberries from the garden just coming in to season) before they went off. This is a gluten free version but that just means we used rice flour instead of regular flour.
For this you’ll need: 4-5 cups (pitted) cherries and ripe blueberries (we used 2/3 to 1/3 mix for this one), 1/2 + 1/3 cup brown sugar, 3 tablespoons cornstarch, 2 Tbs lemon juice, 1 tsp vanilla extract, 1 cup old fashioned rolled oats, 3/4 cup rice flour, 1/4 cup crushed almonds, 1/4 tsp ground cinnamon, 1/4 tsp kosher salt, 6-8 Tbsp unsalted butter (melted and cooled).
Preheat oven to 350.
After you have pitted the cherries add them to a medium bowl along with the blueberries. Add 1/2 cup brown sugar, cornstarch, lemon juice, and vanilla and toss well to coat everything. Place into an even layer in a 9″ high sided baking dish.
In a separate bowl combine the oats, 1/3 cup brown sugar, rice flour, almonds, cinnamon and salt. Stir well to combine and remove any lumps. Add the melted butter and stir well to combine into a lumpy, moist mix.
Spread the oats/flour/butter mixture across the top of the fruit in the baking dish. Place it into the oven and bake for 30 min at 350 and then raise the temp to 375 and bake for a further 15 mins until brown and bubbly.
Remove from over, allow to cook and serve warm with vanilla ice cream.
Dinner at Our Place 