There is nothing I love more than sweets and baking. Seriously. I rewatch baking shows to fall asleep at night and brainstorm ways to make their recipes vegan-friendly. Experimenting with this delicious recipe was the most fun I had all week.
It's got the goods, folks. Juicy, dark, sweet cherries in a thick, syrupy sauce. It's tart with a hint of sweetness and a rich complexity from the addition of red wine. All topped off a sweet, nutty crumble topping. This one is truly drool-worthy.
Some notes on this recipe:
To make gluten free: Use your favorite gluten free flour in place of the unbleached all-purpose flour. Ensure you pick oats that are certified gluten free as well. Oats themselves don't have gluten but are often processed with gluten ingredients and can pick up traces of gluten that can affect those who are sensitive or allergic. My favorite gluten free oats are from Bob's Red Mill.
Sweetness level: I don't like my deserts too sweet. In fact, next time I make this I will probably omit the tablespoon of sugar in the cherries to keep them tart in contrast with the delicious sweet topping. But if you like desserts a little sweeter (looking at you, Mags!) feel free to add a few more tablespoons of the granulated maple sugar to the cherry filling.
Sweeteners: I used granulated maple sugar and coconut brown sugar for this. But really you could use any vegan friendly versions of granulated sugar and brown sugar. If you have regular vegan brown sugar and/or unbleached white sugar, feel free to substitute. My favorite vegan friendly brands are Florida Crystals and Sugar in the Raw.
That's it! Now that writing about this has made my stomach growl loud enough to scare the puppies, I'm going to go eat some for breakfast.