Gluten-Free Cherry Crumble Bars
Jeri’s GF Tart Cherry Crumble Bars
1 stick plus 6 tablespoons butter plus more to grease pan
¾ cup dark brown sugar
½ teaspoon salt
1 teaspoon vanilla
½ cup Better Batter GF flour blend
2 ½ cups blanched almond flour
4 cups tart cherries (thawed)
2 Tablespoons Better Batter GF flour
1 Tablespoon white sugar
1 Tablespoon fresh lemon juice
Coat the inside of an 8X8 inch non stick baking pan with butter. Line with a piece of parchment the width of the pan and large enough to come up 2 sides a couple inches past the rim. Butter the parchment paper.
PREHEAT THE OVEN TO 350°
In a large bowl soften the butter in the microwave then add the brown sugar, salt and vanilla. Mix with a large spoon or electric hand mixer till completely combined.
Add ½ cup Better Batter. Mix with a hand mixer till completely combined.
Add the almond flour ½ cup at a time and mix thoroughly then add one more half cup at a time and mix till thoroughly combined. (I tried using my electric mixer here, but it was too stiff a mixture. It only took a couple minutes by hand)
Press 2/3 of the mixture into the bottom of the prepared baking pan.
Sprinkle 2 Tablespoons Better Batter plus the white sugar and lemon juice over the thawed cherries (there will be some cherry juice in the bowl after thawing).
Mix with a large spoon till the sugar and flour are completely combined with the liquid and there are no lumps. Be gentle so you don’t crush the cherries.
Pour the filling mixture into the pan that already has the bottom crust in place.
Crumble the remaining crust mixture over the top of the cherries so that there are disconnected little lumps.
Bake at 350° for 1 hour and 10-20 minutes till filling is bubbly and topping is brown and crisp.
NOTE: Almond flour browns more easily than flour. It looks dark when it’s not quite cooked so check texture.
Allow to cool, then use the long edges of parchment to lift the product out of the pan. Cut into 2X2 inch squares
Serve plain, with ice cream or with a dollop of sour cream.