Cherry Almond Crisp (Print Version)
# Ingredients:
→ Cherry Filling
01 -
7 overflowing cups frozen cherries
02 -
¼ cup pure maple syrup
03 -
1 tablespoon fresh lemon juice
04 -
1 teaspoon vanilla essence
05 -
1 tablespoon cornstarch or arrowroot powder (optional, but it’s a good idea)
→ Crispy Topping
06 -
1½ cups almond flour
07 -
1½ cups rolled oats
08 -
1 cup finely chopped almond slices
09 -
½ cup melted coconut oil
10 -
¼ teaspoon salt
11 -
1 teaspoon almond essence
12 -
½ cup maple syrup
# Instructions:
01 -
Set your oven to 350°F (175°C) and allow it to heat up.
02 -
Grab a big bowl and toss together the cherries, maple syrup, lemon juice, and vanilla. If using cornstarch (or arrowroot), sprinkle it in and mix well until everything’s coated. Pour into a 9×9 baking pan or a 10.25-inch skillet.
03 -
In another bowl, blend together the almond flour, oats, almond slices, and salt. Stir in the melted coconut oil, almond essence, and maple syrup until it all sticks together.
04 -
Spread the crisp topping all over the cherry mixture, covering it up as much as you can. Pop it in the warmed-up oven for 55-60 minutes until golden brown on top. If you like, broil it at the end for extra crunch.
05 -
Let the dessert cool off for about 15 minutes before digging in. Pair it with a scoop of vanilla ice cream if you want, and keep any remaining in the fridge for later.