This dish is like summertime in a bowl. I absolutely love cherries. This crisp has a sweet and nutty topping with a tart cherry filling. It is gluten free, dairy free and grain free. The blended nuts, coconut and sweet fruit provide an oat-like texture but also give additional flavors to complement the tart cherries. This makes 6-8 servings
2 cups fresh cherries
½ cup cherry juice (or orange if you don’t have cherry)
2 Tbsp coconut flour
1 Tbsp honey or coconut sugar (if desired)
½ cup macadamia nuts
½ cup walnuts
½ cup coconut flakes
½ cup mulberries, dried (or dates, figs or other dried fruit)
½ tsp cinnamon
¼ cup coconut oil or butter, cold
- In a greased deep dish pie plate or baking dish, mix together filling ingredients. In a blender (or Magic Bullet), combine topping ingredients and pulse until fine (until oat-like).
- Pour topping crumbs over cherry mixture. Bake at 350°F for 25 minutes or until topping stops to brown.
- Let cool about 10 minutes so filling can set up. Serve with whipped topping or coconut cream.