Cherry Almond Maple Crisp (Print Version)
# Ingredients:
→ Fruit Filling
01 -
980 grams of frozen cherries
02 -
60 milliliters of maple syrup
03 -
15 milliliters of fresh lemon juice
04 -
5 milliliters of vanilla flavoring
05 -
12 grams of either arrowroot powder or cornstarch (optional but a good idea!)
→ Topping Mixture
06 -
150 grams whole oats
07 -
100 grams sliced almonds, finely chopped
08 -
150 grams almond meal
09 -
1 gram table salt
10 -
120 milliliters maple syrup
11 -
120 milliliters coconut oil, melted
12 -
5 milliliters almond essence
# Instructions:
01 -
Set your oven to 175°C (350°F) so it’s ready for baking.
02 -
In a roomy bowl, toss the frozen cherries, maple syrup, lemon juice, and vanilla until evenly coated. Sprinkle in the arrowroot or cornstarch, giving it a good mix so everything sticks together.
03 -
Evenly spread the cherry blend into a 23x23 cm baking dish or a cast iron skillet that’s 26 cm wide.
04 -
Take another bowl and mix together the oats, almonds, almond flour, and salt. Stir in the melted coconut oil, maple syrup, and almond essence until it sticks together like crumbs.
05 -
Scatter the topping over the cherries in clumps, leaving some cherries peeking out for a homemade look.
06 -
Pop it in the oven for 55-60 minutes, baking until the topping’s golden and the fruit bubbles along the edge. For a crunchier finish, broil for a quick 2-3 minutes at the end if you feel like it.
07 -
Set it out to cool for 15 minutes so it sets up. Great served warm with vanilla ice cream if that’s your thing. Stash leftovers in the fridge.
# Notes:
01 -
Adding arrowroot helps make the filling thicker, but leaving it out doesn’t break the dish!