Ahhh…that Berry Crisp was so good!  Well, the next day we had a Birthday Party to go to and I was asked to bring a fruit crisp.  (Our friends had tried my World’s Best Apple Crisp at a New Year’s Eve party and they were craving it.)  But since it is summer I wanted to make a crisp out of fresh organic apricots and peaches.  Oh… just the thought of an Apricot-Peach Crisp “lit my fire!”  

But then I thought about cherries.  I adore Cherry Pie and My Gorgeous Man and I haven’t had one this entire year!  I couldn’t make up my mind… so I ended up bringing TWO gluten-free crisps to the party: Fresh Apricot-Peach Crisp and a Cherry Pie Crisp.  Oh yeah, now we’re talking! 

Well, thank goodness I did because EVERYONE at the party had dessert (and that almost never happens since someone always says, “I don’t eat dessert because I’m on a diet!”) You know that’s true!  

Well at this party people had “seconds” of dessert, and THEN they wanted to know how I made them and guess what?  NONE of the people at the party were gluten-free!  So now you know these crisps taste great!  Without further ado; here are the recipes for my gluten-free Apricot-Peach Crisp and Cherry Pie Crisp.

Apricot Peach Crisp 
Crisp Topping
Follow the directions for the Crisp Topping in the “World’s Best Apple Crisp” 

Apricot-Peach Filling
1/4 cup sugar 

1 tablespoon tapioca starch/flour 
1/3 cup water
1 tablespoon fresh lemon juice
3 pounds fresh, pitted apricots – cut into quarters
2 fresh peaches – peeled, pitted and sliced 
Gimme Gluten Free Method  
1.  Preheat oven to 350 degrees F (175 degrees C).  Grease a 9×13 inch baking dish.  (I use a glass baking dish)
2.  Prepare crisp topping and chill in the refrigerator while you are preparing the apricot-peach filling.
3.  In a large bowl mix together the sugar and tapioca starch.  Add the water and lemon juice and stir until mixed.  Add the apricots and peaches, stir until well coated.  Pour into the greased 9×13 inch baking dish.  Sprinkle the chilled reserved crisp topping over the berries and bake about 50-55 minutes or until bubbly and golden brown. 

NOTES FOR SUCCESS:  Check your crisp at 37 minutes to see if it is golden brown.  If it is, to prevent over-browning, throw a big sheet of foil on top of the crisp then continue baking until the crisp is done.  This “foil trick” will make your crisp turn out gorgeous!

Serve your luscious crisp with sweetened whipped cream, vanilla ice cream or vanilla frozen dessert.  Serves 9-12 happy people.

Cherry Pie Crisp

  • Follow the directions above, except make this filling instead of the apricot-peach filling.

Cherry Filling for Cherry Pie Crisp 
1/2 cup sugar
1/4 cup tapioca starch
1/2 teaspoon ground cinnamon
3 pounds of frozen, pitted pie cherries  (do not thaw)

  • Pie cherries are sour cherries, not a sweet eating-type of cherry.  I get my frozen pie cherries (Remlinger Farms brand) at a natural food store that carries them in the three pound size. 

1 teaspoon almond extract

1.  In a large bowl mix together the sugar, tapioca starch and cinnamon until well combined.  
2.  Stir in the frozen pie cherries.  
3.  Sprinkle the almond extract over the cherries and stir well until all the cherries are evenly coated.  

 

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