This is a super simple dessert, and it's nice to have something sweet that is wheat-free and gluten-free. Plus, I love to take advantage of fresh seasonal fruit!
2 1/2 C pitted fresh cherries
3 T cane sugar
3 T quick tapioca
Mix together and spread evenly in a buttered dish.
1/3 C softened butter or margarine
1/2 C cane sugar (white or brown)
1/2 C brown rice flour
1/2 C gluten free rolled oats
Mix together and sprinkle on top of the cherry mixture. Bake about 40 minutes at 350°, or until the topping just starts to brown. Serve warm. It's extra yummy with a little scoop of vanilla ice cream on top!