Aren't these mini crumbles cute? These are for dessert tonight and I think they might need
a scoop of vanilla ice cream on the side. They were super-easy to make, and if you have Jules
Gluten Free Flour or another all-purpose flour you are set!
The filling goes in the shells after they have cooked 10 minutes and then the remainder
of the crumble goes on top of the cherries. They cook another 15 minutes. Be sure to spray
cupcake tins first with PAM and they will scoop right out after they have cooled.
RECIPE FOR GLUTEN FREE MINI CHERRY CRUMBLES
Preheat oven to 350 and grease muffin tins
1 can cherry pie filling or other fruit filling
1 t. cinnamon
1/2 t. salt
1/2 cup brown sugar
1 cup GF or regular flour
1 cup oats
6 T. melted butter and stir
Press enough crumble into the bottom and sides of about 9 muffin cups
and leave a little crumble to sprinkle on the top of the cherries
Bake at 350 for about 10 minutes then spoon your filling into each shell and
sprinkle the remaining crumble on top of each cherry mound
Bake again for 15 minutes or until the top is golden
Let cool for 20 minutes in tins, then cut around outside with a knife and
carefully remove to a cooling rack.