Cherry Crumbles

We had a ton of cherries that we just could not eat them all before they were going to go bad.  I always wanted to bake with cherries, but I don't have the patience to pit them.  Luckily, I have the best, most patient husband in the world, and he said he would pit 6 cups of cherries for me!  Perfection!  That was the right amount for my very first cherry pie, something I've wanted to do forever.

But the group we were having over had a gluten-free member.  She never expects anyone to accommodate her, but a life without dessert just sounds terrible, so I always try to make some dessert she can have.  Seriously, I'd never go to a party if I couldn't ever have dessert.  

So instead, I found two similar recipes, one gluten-free.  That one was supposedly with blueberries, but the topping was a sort of lemon shortbread topping, which would work just as deliciously with cherries.  So I made double the amount of cherries needed for the crumble bars, and divided the cherry mixture between the crumble bars and gluten-free option.  

Here are both recipes, and you can try them for yourself to see which one you like better!

Gluten-Free Cherry Crumble

Adapted from here

Cherries

3 Cups pitted cherries

1-1/2 tablespoon cornstarch

1-1/2 tablespoon lemon juice

For the topping

2 tablespoons butter, melted

2/3 cup rice flour

2 tablespoon granulated sugar

1/2 tsp lemon juice

1.  In a medium bowl, combine the cherries, cornstarch, and lemon juice and mix well until the cherries are coated.
2. Add the cherry mixture to a 9 x 9 pan
3. Melt the butter in the microwave in an glass measuring cup or bowl. 
4. Stir in the rice flour, sugar, and lemon juice until a crumbly dough forms.  I needed to sprinkle some extra water on it to help it come together to crumbles.
5. Using your hands, crumble the dough over the cherries in pea sized clumps.
6. Bake in a 375 degree oven for 22 minutes. Serve warm or cold, preferably with ice cream!

Cherry Crumble Bars

Adapted from here

Cherries

3 Cups pitted cherries

1-1/2 tablespoon cornstarch

1-1/2 tablespoon lemon juice

For the crust

1/2 cup (1 stick) butter, melted

1/2 cup sugar

1-1/2 cup flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

1 teaspoon of sugar

1. Preheat oven to 375*.  Line an 8x8 pan with parchment paper and grease paper.
2.  In a medium bowl, combine the cherries, cornstarch, and lemon juice and mix well until the cherries are coated.
3. In a separate bowl, mix melted butter and sugar together.  Slowly add the flour, baking soda, baking powder, and salt.  The mixture will be crumbly.  Do not over mix.
4. Set aside 3/4 cup of mixture.
5. Pour the rest of the mixture into the greased, lined pan.  Press it together until it covers the entire bottom of the pan.
6. Spread the cherry mixture over the dough.
7. Sprinkle the remaining dough in crumbles over the top.  Sprinkle the teaspoon of sugar over the mixture as well.
8. Bake for 25-30 minutes or until the top is beginning to brown.