Cherry Crisp is full of fresh Rainier and Sweet Red Cherries, topped with a coconut almond crisp.
Servings 6 scoops
- 2 ½ cups (565 g) fresh rainier and sweet cherries pitted and halved
- 1 Tbsp honey
- 2 Tbsp coconut flour
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 cup (50 g) almond flour
- 1/4 cup (20 g) flaked coconut
- ¼ cup (17.5 g) sliced almonds
- 2 Tbsp oats
- 2 Tbsp honey
- 2 Tbsp coconut oil melted and cooled
Preheat the oven to 350 F (176 C)
In a large bowl, gently stir together the filling ingredients, making sure cherry halves are well coated. Pour into oven safe 6 inch baking dish.
Using the same bowl, combine all crisp ingredients until a moist crumble is formed. Sprinkle and spread the crumble on top of the cherry filling.
Place dish on a cookie sheet. Bake for 10 minutes and then cover the top loosely with aluminum foil. Return to oven and continue to bake for an additional 20-25 minutes. Crisp is ready when the fruit is bubbling and the topping is golden brown.
Serve warm with vanilla ice cream!