Simple and sweet cherry crumble squares are great when friends drop by for a visit.
Sweet fruit spread over a thick crust and covered with tasty crumbles makes a classic treat everyone can love.
Crumbles are among the easiest desserts to make. The crust is easy to bring together and holds up well to the saucy fruit centre. The hardest part is waiting for it to cool down before cutting into this yummy dessert.
This cherry crumble is gluten-free and vegan making it suitable for almost everyone. I often make it when I know friends will be coming over for a visit. It goes great with a cup of coffee and good conversation.
To ensure this crumble is vegan, only use light brown sugar that is USDA organic, as this is the only way to know no bone char was used in the preparation.
Crumbles keep well for several days when stored in an airtight container in the refrigerator.
(Makes 24 servings)
1 cup unsalted plant-based butter, melted and cooled
1 cup monk fruit sweetener (or granulated white sugar)
2, 1/2 cups cassava flour (or 3 cups all-purpose flour and omit the tapioca flour)
1/2 cup tapioca flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt
4 cups frozen cherries, thawed and rough chopped
2 tablespoon cornstarch
juice of 1 large lemon
2 teaspoons light brown sugar (USDA organic)
Preheat oven to 375°F / 190°C and line a 10-inch baking pan with parchment paper then set aside.
In a large mixing bowl, add the cherries, cornstarch and lemon juice. Stir and set aside.
Using a food processor, add the melted and cooled butter and the sweetener and pulse several times to combine. Add in the cassava flour, tapioca flour, baking powder, baking soda, and sea salt. Pulse until it combines into crumbs. Set aside 1 cup of the mixture and pour the remaining into the bottom of the lined baking pan. Press to flatten out into a crust that covers the bottom of the pan evenly.
Pour the cherry mixture over the crust and spread it out evenly.
Sprinkle the reserved crumb mixture over the layer of cherries, then sprinkle with light brown sugar. Bake for 30 minutes or until the top becomes golden brown. Remove from the oven and allow it to cool to room temperature.
Cut into 24 squares and serve, or store in an airtight container in the refrigerator for up to three days.
Nutritional Information Per Serving:
total calories = 116 | total fat = 4.12g | saturated fat = 1.36g | cholesterol = 0mg | sodium = 187.83mg | net carbohydrates = 25.56g | dietary fibre = 1.76g | sugars = 2.75g | protein = 0.68g