March 29, 2009

Gluten-Free Cranberry Crisp

Cranberries are one of those foods that seem to be limited to Thanksgiving (see also sweet potatoes). But cranberries are really good for you, and can be quite tasty if the sourness is properly offset. There is no reason why they shouldn't be a part of your regular diet.

Although this recipe uses cranberries, you could also use sour cherries, or any kind of fruit really. Realize that the amount of sugar present in the filling and the topping is to offset the bitterness, so if you use a sweet fruit, you might want to cut back on the sugar.

Gluten-Free Cranberry Crisp


3 T  tapioca flour
5 c fresh cranberries, or defrosted frozen cranberries  
2 t  fresh lemon juice
½ t vanilla extract
7/8 c granulated sugar
¼ t ground allspice
¼ t ground nutmeg
Pinch salt

2 c  gluten-free flour blend of your choice
¾ c  dark-brown sugar
½ t cinnamon
½ t salt
1 c unsalted raw walnuts
1½ sticks butter


1. Preheat oven to 375 degrees. Lightly oil a 13x9-inch baking dish.

2. To make the filling, stir together tapioca flour, cranberries, lemon juice, vanilla extract, sugar, allspice, nutmeg and salt in prepared baking dish until well combined. Let filling rest to release fruit juice while making the topping.

3. To make the topping, combine flour, sugar, cinnamon and salt in a food processor and mix until well combined. Add walnuts and pulse. Add butter and pulse until mixture begins to form large clumps.

4. Crumble topping evenly over filling. Bake until fruit is bubbling and topping begins to brown, approximately 50 to 60 minutes.

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