Cherry Almond Crisp
Equipment
- Skillet or ovenproof baking dish
- mixing bowl
Ingredients
Filling
- 3 heaping cups pitted cherries very important you pit the cherries
- 1 tsp vanilla extract
- 2-3 tbsp coconut or brown sugar or sweetener of your choice
- 1-2 tsp lemon juice
- 1 tbsp cornstarch
Topping
- ⅔ cups rolled oats gluten free and organic if desired
- ½ cup ground almond
- ½ cup sliced or chopped raw almonds
- 2-3 tbsps coconut or brown sugar or sweeteners of your choice
- 3 tbsps cold unsalted butter cut into small pieces vegan butter or coconut oil if desired
- ¼-½ tsp ground cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 350 ℉.
- There are two ways to make this cherry crisp. 1. Use two small skillets. Grease two 5-inch skillets generously with coconut or olive oil.2. Use and grease a 8-10 inch skillet. Up to you!
- Combine the oats, almond flour, chopped or sliced raw almonds, coconut sugar and cinnamon in a medium bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. I prefer using my hands as I believe you get the best crumbly topping that way.
- Next make the cherry filling: place pitted cherries, coconut sugar, lemon juice and vanilla in a medium bowl and toss to combine. Sprinkle cornstarch and mix well. Method 1. Divide the cherry mixture between the two small skillets or Method 2. add the whole cherry mixture to your prepared pan if using one large pan.
- Sprinkle evenly with topping. Bake the crisp(s) for 35-40 minutes or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with vanilla ice cream or plain yogurt— or if dairy free/vegan, serve with vegan ice cream or vegan yogurt.
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