Name: Cherry Crisp (Gluten Free, Paleo + Vegan)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 10 ounces dark cherries, pitted and halved, I used fresh, but frozen can be used if fresh are unavailable; 1 tablespoon maple syrup; 1 tablespoon tapioca flour; ½ teaspoon cinnamon; ½ cup blanched almond flour; ¼ cup flaked coconut, chopped into bits; 2 tablespoons maple syrup; 2 tablespoons coconut oil, softened, use refined for no coconut flavor; 2 tablespoons pecans, chopped

Ingredients

Scale

10 ounces dark cherries, pitted and halved, I used fresh, but frozen can be used if fresh are unavailable
1 tablespoon maple syrup
1 tablespoon tapioca flour
½ teaspoon cinnamon

For the crisp

½ cup blanched almond flour
¼ cup flaked coconut, chopped into bits
2 tablespoons maple syrup
2 tablespoons coconut oil, softened, use refined for no coconut flavor
2 tablespoons pecans, chopped

Instructions

Preheat the oven to 350ºF. Lightly grease a 6” skillet or small baking dish with coconut oil.
In a medium mixing bowl, stir together the cherry halves, maple syrup, tapioca flour, and cinnamon. Pour into the prepared pan.
In the same bowl, combine the almond flour, flaked coconut, maple syrup, coconut oil, and pecans. Stir until the dry ingredients are completely moistened and then crumble evenly over the fruit.
Place on a baking sheet and bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream or coconut whipped cream.