Mango Cherry Crumble #glutenfree
I love summer fruit and can’t resist buying a bunch when it’s so ripe and fresh. But I can never eat all of it before it starts to spoil… so why not make a crumble or cobbler, right? I found a great link from theKitchn on how to make a crumble, crisp or cobbler with any kind of fruit. It’s so easy.
Convert it to a gluten-free version by substituting gluten-free flour (I used Better Batter) for regular all-purpose flour and making sure other baking ingredients, like cornstarch and baking powder, are also gluten-free. I use a lot less sugar in the filling because the fruits are pretty juicy and sweet already. Let me just add that the house smelled insanely good for the rest of the day after I made this mango cherry crumble!
Gluten-free Mango Cherry Crumble
For the filling:
1 lb cherries, pitted and quartered
1 large mango, peeled and cubed
2 tbsp fair trade turbinado raw cane sugar
1 tbsp GF cornstarch
juice from a small lemon
For the crumble topping:
1/2 cup GF all-purpose flour
1/3 cup fair trade turbinado raw cane sugar
1/2 tsp GF baking powder
1/2 tsp cinnamon
1/8 tsp kosher salt
4 tbsp unsalted butter, softened to room temperature
Preheat the oven to 375 degrees F.
I used dark organic cherries and a mango for the fruit filling. Make sure to wash the cherries first, then quarter them and discard the pits and stems. Peel and cube the mango. Add it to the cherries in a small baking dish. Add the cornstarch, sugar and lemon juice to the fruit. Toss to evenly coat all the fruit.
In a small bowl, mix together the gluten-free all-purpose flour, sugar, baking powder, cinnamon and salt. Add the butter and work into the flour with your fingers. Evenly spread the crumble over the fruit filling. Bake for 35 minutes or until the fruit is bubbling and the crumble topping has browned. Let cool a bit before serving. Mmmm!