If you can’t have almonds, just increase the gluten free instant oats to replace the almond flour. The crumble topping for this recipe has almond flour in it. Just combine the dry ingredients, then slowly add the fat (butter, dairy free alternative, coconut oil). The added flavor, texture and sometimes spice makes a muffin, bread or pie that much more delicious. The most important thing to keep in mind for the filling is to dissolve the cornstarch in the Amaretto before adding it to the cherries. Then sprinkle it over ice cream, frozen yogurt, or fresh fruit. Alternatively, use the crumb topping as a topping for frozen desserts and fruit: Toast the topping on a baking sheet in a 350 degree oven for 15 minutes. Less than 10 minutes if they are defrosted or fresh. Quick breads, like banana bread or pumpkin bread. The filling will come together in about 10 minutes if your cherries are frozen. If you need a dairy free option, Kinnikinnick has graham style crackers and crumbs that will work great as well. I use Pamela’s gluten free Honey Grahams for this crust and it doesn’t get soggy, has awesome flavor and crunch. So you must try this crust! I know that a pastry crust is the traditional option and as much as I love tradition, mixing things up can be really tasty and fun too. The contrast between the crunch and flavor of the graham crust with the sweet-tart, juicy filling and the crumbly topping is what makes this pie so special. Let me just say- Lauren has awesome recipe ideas! She was also the inspiration for my gluten and dairy free Chocolate Cupcakes with Peppermint Crunch Frosting. I had never had that before, so I had to give it a shot. She told me that she loves a graham cracker crust with cherry pie. My colleague at work, Lauren, gave me the latest pie idea.
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