Have I told you how much I hate buying gluten free food? If it’s a pre-made thing that I can immediately put in my mouth and stop being hungry and grumpy, then it’s ok. I don’t mind sliding my debit in and paying the good people who make things I can eat safely.
It’s the “pantry essentials” - god I feel old typing that - that kill me. Case in point - a giant bag of gluten free oats. Of course I can’t eat regular oats. They are about .99$ for a lifetime supply. Nope, there are trace amounts of danger in there so I only eat the ones specifically marked gluten free. The ones that are 10$ for a bag. GULP. Mega ugh UNFAIR gulp. Thank you Bob’s Red Mill for making oats possible but for that price can you at least slide in a golden ticket in every 100th bag, one that would give a lucky winner a tour of your factory and then give them the entire business? It’s just so crazy that it could happen. Right? (Oh Roald Dahl, you made my adult life so f-cking dull.)
So, I slam the bag of oats into the basket and right then, it was CRISP SEASON all up in this bitch/kitchen. Started with a plum crisp - slippery yellow plums picked off a tree that morning - and boy howdy, it was SOUR. I served it with some vanilla yogurt as a “tart” dish but let’s get real. Sour is sour is sour is a lesson learned. Check your fruit before you bake with it to make sure the sweetness levels aren’t pucker-ish.
Round two was a black cherry crisp. I have a minor love affair with all things cherry and these babies were local, juicy and stained my fingernails a nice homeless dark black. Instead of hunting down a cherry pitter, I was advised by my gals at The Larks Nest to just do it by hand. Sitting at my kid’s colouring table while the boys played poker Friday night I used a paring knife and got 4 cups of cherries separated from their pits like a minor CHAMP.
What I pulled out of the oven 45 minutes later was a majestic triumph. Juicy chunks of cherries with a nice bite to them topped with crispy clusters of oats and brown sugar. It is a real testament to my willpower that there is still any left in the fridge.
Here’s the recipe I used (subbing in Bob’s Red Mill gluten free all purpose flour & gluten free oats.) Go f-cking nuts and make this with any fresh fruit you have hanging around. All year. All the time. Always.