2 pounds dark sweet cherries, frozen (thawed) or fresh (pitted & halved)
1/3 cup maple syrup
2 tablespoons arrowroot starch or cornstarch
1 teaspoon vanilla extract
Topping-
1 cup old fashioned rolled oats
1/2 cup packed almond meal (2 ounces)
1/3 cup packed coconut sugar or brown sugar
1/3 cup sliced almonds
1/4 teaspoon fine sea salt
1/4 teaspoon ground cinnamon
1/4 cup plain yogurt
1/4 cup melted unsalted butter
vanilla ice cream or vanilla yogurt, for serving
Instructions
1.Preheat the oven to 350 degrees.
2.To prepare the cherry filling- In a 9x9-inch baking dish, combine the cherries, maple syrup, starch, and vanilla. Stir until the mixture is evenly blended and no powdery spots remain. Set aside.
3.To make the topping- In a medium bowl, combine the oats, almond meal, coconut sugar, sliced almonds, salt, and cinnamon. Stir to combine, then add the yogurt and melted butter. Stir until all of the almond meal is incorporated and the mixture is moistened throughout.
4.To assemble, stir the filling one last time, then evenly distribute the topping over the filling (don’t pack it down). Bake until the filling is bubbling around the edges and the top is turning lightly golden, about 40 minutes.
5.Let the crisp cool for 10 minutes before serving. Serve with vanilla ice cream.
This crisps keeps well in the refrigerator, covered, for up to 5 days. Leftovers are great for breakfast with yogurt.
Originally Submitted
10/10/2017
0 Out of 5 from
0 reviews
You can add this Dark Cherry Almond Crisp recipe to your own private DesktopCookbook.