Gluten Free* Chocolate Cherry Cookie Crisp
9 cups frozen pie cherries
1/3 cup sugar
3 tablespoons corn starch
1/2 teaspoon baking powder
1 cup sliced almonds
3/4 cup butter, melted
Vanilla ice cream
HEAT oven to 375°F. Stir frozen cherries, sugar and corn starch in large bowl until coated. Spoon into 13 x 9-inch baking pan. Bake 30 minutes.
STIR cookie mix and baking powder in medium bowl until blended. Stir in egg with fork until evenly moistened. Stir in almonds.
REMOVE cherry mixture from oven; stir. Top with crumb mixture. Drizzle with butter. Bake an additional 30 minutes or until topping is golden brown and filling is bubbly. Cool 20 minutes. Serve warm with ice cream.
Serving Size (1 of 15 servings with ice cream), Calories 390 (Calories from Fat 170), Total Fat 19g (Saturated Fat 9g, Trans Fat g), Cholesterol 50mg, Sodium 270mg, Total Carbohydrate 50g (Dietary Fiber 2g, Sugars 35g), Protein 5g, Potassium 264mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron 1mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.