Gluten Free Cherry Crostada

Gluten Free Cherry Crostada

Serves 8
Cinnamon and orange juice and zest add bright flavors to summer cherries in this free-form pie.


1 package The Pure Pantry Organic Sugar Cookie Mix
1/2 teaspoon ground cinnamon
1/4 cup agave nectar or coconut nectar
10 tablespoons chilled unsalted butter, cut into small pieces
4 tablespoons ice water, more if needed
1 pound fresh cherries, pitted and halved
1 tablespoon cornstarch or arrowroot
2 tablespoons orange juice
1/2 teaspoon freshly grated orange zest


Place Organic Sugar Cookie Mix from The Pure Pantry and cinnamon in a large bowl or food processor and whisk to combine or pulse to blend.  Add cold butter and cut in using a pastry blender, or pulse in food processor.  Add ice water, a tablespoon at a time, until dough just begins to come together.  Add a tablespoon or two more ice water if needed. Gather dough and shape into a disc.  Cover and refrigerate at least 30 minutes.

Meanwhile, toss cherries in a medium bowl with remaining 1/4 cup agave nectar or coconut nectar, cornstarch, orange juice and orange zest.

Preheat oven to 400°F.  Roll out dough on a lightly floured surface into a 12-inch circle about 1/8-inch thick.  Gently transfer dough to a baking sheet lined with parchment paper.  Top with cherry mixture, leaving a 2-inch border.  Fold edges of dough up over fruit, leaving most of the fruit surface exposed in the center.  Bake until crust is golden and fruit juices bubble, about 45 minutes.  Let cool 15 minutes before serving.  Serve warm or at room temperature.


Per serving: 270 calories (130 from fat), 15g total fat, 9g saturated fat, 40mg cholesterol, 75mg sodium, 34g total carbohydrate (3g dietary fiber, 13g sugar), 3g protein
Recipe modified from Whole Foods Recipe, website

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