Cherry Crisp

An easy cherry crisp recipe made with fresh cherries and an almond oat crumble topping makes a delicious healthy summer dessert that’s gluten-free + vegan.

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INGREDIENTS

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INSTRUCTIONS

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Pit the cherries and cut them in half. Be sure to discard all the pits so that none accidentally end up in the crisp. Halve the apricots and remove their pits. Cut into 1/2" slices.

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Place the cherry and apricot pieces into a pie dish, cast iron skillet, or 8-inch casserole dish. Toss the fruit with the arrowroot, lemon juice, and 1 tablespoon of syrup. Set aside.

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In a medium bowl, stir together the almond flour, oats, almonds, sugar, melted butter, and tablespoon remaining syrup.

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Cherry Crisp

An easy cherry crisp recipe made with fresh cherries and an almond oat crumble topping makes a delicious healthy summer dessert that’s gluten-free + vegan.

INGREDIENTS

- Fresh cherries - Apricots - Arrowroot - Juice of 1/2 lemon - Maple syrup - Almond flour - Rolled oats - Sliced almonds - Coconut sugar - Vegan butter such as Miyoko’s, melted

INSTRUCTIONS

Preheat the oven to 350 degrees F.

Pit the cherries and cut them in half. Be sure to discard all the pits so that none accidentally end up in the crisp. Halve the apricots and remove their pits. Cut into 1/2" slices.

Place the cherry and apricot pieces into a pie dish, cast iron skillet, or 8-inch casserole dish. Toss the fruit with the arrowroot, lemon juice, and 1 tablespoon of syrup. Set aside.

In a medium bowl, stir together the almond flour, oats, almonds, sugar, melted butter, and tablespoon remaining syrup.

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