Cherry Crisp | Gluten-Free, Vegan
Delicious sweet and tart gooey cherry layer topped with a gluten-free crisp topping.
Ingredients
Cherry Layer
- 3 cups frozen or fresh cherries I used organic dark sweet frozen cherries
- 3 tablespoons coconut sugar
- 2 tablespoons tapioca flour or arrowroot flour
- 1 tablespoon lemon juice about half a lemon squeezed
- 1 teaspoon vanilla
Crisp Layer
- 3/4 cup coconut sugar
- 3/4 cup almond flour
- 1/2 cup rolled oats see the post above for paleo modification
- 1 teaspoon cinnamon
- 1/4 cup unrefined coconut oil
- 1/3 cup chopped pecans or walnuts
- 1/4 teaspoon sea salt
Instructions
- Grease an 8x8 or 2 quart baking dish with some coconut oil (either with your hand or a coconut oil spray).
- Combine the "cherry layer" ingredients together in a bowl and mix until everything is combined. Pour into the greased baking dish and spread the cherries out into an even layer.
- Combine the crisp layer ingredients together in a mixing bowl (I used the same mixing bowl I used for the cherry ingredients for easy cleanup!) until well combined. Spread the mixed crisp layer on top of the cherry layer, covering all the cherries evenly.
- Bake at 350 degrees for 40 minutes, or until the top is golden and the cherries are beautifully bubbling. Allow to cool for 20 minutes and serve (preferably with ice cream) and enjoy!!!
Notes
Store in the fridge in an airtight container for a week.