Rainier Cherry Walnut Crisp
In honor of Juneteenth and the first day of summer approaching, I thought it would be fun to make a dessert featuring one of my favorite seasonal fruits, the rainier cherry! Even though the rainier cherry is not traditionally red and traditional desserts for Juneteenth are, I still think this sweet treat could join the dessert table.
Have you tried a Rainier cherry before?
Rainier cherries are considered a premium type of cherry. They are sweet with thick skin and creamy-yellow flesh. The flesh of this cherry is more watery than other fruits, something to consider if you use them for baking. These cherries are best eaten plain!
I made this crisp gluten-free using almond flour and gluten-free oats. There are more traditional crisps that use white flour and butter you can experiment with if you choose.
This dessert also called for half a cup of brown sugar, so I used 1/4 cup of brown sugar and 1/4 cup allulose, a sugar substitute that is now sold at Trader Joe’s…mostly because I was curious to see how it might alter the texture and taste of the recipe. I really didn’t notice a difference in either, but because of the cherries, it is a sweet dessert anyhow.
A sweet summery treat with the addition of seasonal fruit
- 2 lbs Rainier Cherries pitted
- 1 medium lemon juiced
- 3/4 cup gluten-free oats
- 1/2 cup almond flour
- 1/3 cup chopped walnuts
- 1/4 cup brown sugar can use a full 1/2 cup brown sugar instead of allulose if desired
- 1/4 cup allulose can use a full 1/2 cup allulose instead of brown sugar if desired
- 1/3 cup coconut oil
- pinch 0f kosher salt
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Preheat oven to 350F
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Spray an 8x8 pan with cooiking spray
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Add pitted cherries and juice of one lemon
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In a large bowl, mix the oats and almond flour
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Then add the walnuts, sugars and last, the coconut oil
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Pat it down, then place it in the oven for 25 minutes
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After cooking, let the crisp cool 5-7 minutes before serving.
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Add your favorite ice cream as a topping!
