I don't really make desserts very often because they require too much precision and attention. But one thing I like to make are fruit crumbles or crisps, because you can improvise with whatever is in season and you don't have to follow a recipe too closely. They're a bit healthier than many other desserts, too.
Since this is a gluten-free version of a crumble, make sure you use gluten-free oatmeal. Oatmeal is naturally gluten-free, but since it's often processed in factories that process wheat and other grains, there can be cross-contamination.
Feel free to substitute blueberries or peaches for the cherries and apricots.
APRICOT CHERRY GLUTEN-FREE CRUMBLE
(Serves 4 to 6)
2 pounds apricots, pitted and sliced
1 cup sweet cherries, pitted
1/3 cup coconut sugar
1 tablespoon arrowroot
½ teaspoon vanilla
1 tablespoon lemon juice
1/2 cup almond meal
1/4 cup oat flour
3/4 cup gluten-free rolled oats (not instant)
1/2 cup brown sugar
1 teaspoon ground cinnamon
Pinch of salt
6 tablespoons cold unsalted butter, cut into small pieces
1/3 cup sliced almonds or walnuts
Preheat the oven to 350°F.
Butter a 1 ½ quart baking dish.
For the filling, combine apricots, cherries, sugar, arrowroot, vanilla and lemon juice in a large bowl. Toss to coat.
Place the filling in the prepared baking dish. Set aside.
Meanwhile, make the topping. Mix the almond meal, flour, oats, brown sugar, cinnamon and salt in a medium bowl with a fork. Add the butter and using your fingertips, blend until it's coarse. Add the nuts.
Sprinkle the topping evenly over the fruit mixture.
Bake, uncovered, until the fruit is bubbly and tender and the topping is lightly browned, 25 to 35 minutes. Let it cool for at least 10 minutes before serving. Serve warm or at room temperature.