Gluten free cherry crumble bars

Isn't it nice when a recipe comes together by happy accident? It almost, almost, makes up for those muffins that turn out like savoury rocks each and every time you dramatically tweak them. Almost. Or are the muffin rocks just my thing? 


Onto happy accidents. These are the result of an abundance of cherries post Christmas, a day at home (just for a change) and a hankering for something sweet. And no, Mum, I don't want to try a piece of fruit first. It's not the same thing. 

INGREDIENTS - makes around six small bars

3 cups of cherries
1/2 - 1 apple (aka I used half but that seems a bit pedantic)
1/4 cup of water
1 tablespoon of brown sugar
1 cup gluten free oats
1 cup almond meal
2 tablespoons maple syrup
1/2 cup chopped cashews
2.5 tablespoons coconut oil, melted
2 tablespoons butter (I used this because I love a good salted butter and oats combo, but feel free to use all coconut oil)



1. Preheat oven to 180 Celsius, de-pip your cherries and chop yo apple (yawn but soz gotta be done) and throw them in a small to medium saucepan with the sugar and water. Let them do their thang for a good 15-20+ minutes. You want them to be almost preserve like in consistency, with the apple under an invisibility cloak of cherry goodness.
2. In the interim, mix all your other ingredients in a large bowl, until a crumbly consistency is formed. You guessed it: This crumbly mix will form the crumble component of our crumble bars! Wow!
3. In a small, square baking tin sprayed with oil and lined with a piece of baking paper with edges (they will become your handles) spread half of the crumble mix and press it firmly down. You will be surprised at how few bars come of a reasonable amount of ingredients)
4. Next up, spread your cherry mix over the crumble. Now, just for fun, add the other half of your crumble mix on top, and press it down gently.
5. Pop the bar into the oven for around 15-20 minutes, checking intermittently. Let it cool before you cut it, it ain't called a crumble bar for no reason!