Ingredients:

Struessel:

  • Blood Orange Extra Virgin Olive Oil
  • ¼ cup certified gluten-free whole oats
  • ¼ cup certified gluten-free oat flour*
  • ¼ cup brown sugar
  • ¼ cup sliced almonds or chopped pecans
  • ½ tsp. cinnamon
  • ⅛ tsp. nutmeg
  • ⅛ tsp. ginger
  • ⅛ tsp. cloves
  • ⅛ tsp. salt
  • 3 tbsp. cold butter, cut into small cubes

Filling:

  • 1 cup fresh cherries, pitted and halved**
  • 1 ripe red pear, peeled, cored, and cut into half-inch chunks
  • Juice of ½ lemon
  • Zest of 1 lemon
  • ½ tsp. pure vanilla extract
  • ⅛ tsp. black pepper, freshly ground
  • 1⁄4 c. Black Cherry Balsamic Vinegar

Preparation: 

  1. Preheat oven to 350 degrees
  2. Brush Blood Orange Olive Oil onto a 7 x 5 baking dish. Set aside.
  3. In medium bowl, add cherries, chopped pears and lemon juice. Stir.
  4. In small bowl, add oats, brown sugar, cinnamon, nutmeg and stir to combine.
  5. Add butter blending with a pastry blender or rubbing butter into flour mixture between fingers.
  6. Pour fruit mixture into prepared gratin dish.
  7. Drizzle evenly with the balsamic and top with the crumble mixture, patting lightly.
  8. Bake for 40-45 minutes or until browned on top and bubbling.
  9. Remove from oven and cool for 10 minutes before serving.
  10. Top with vanilla bean ice cream, if desired.

*An original Carter & Cavero recipe adaptation from Gustareoliveoil.com