A gluten free + vegan (and option for paleo) crisp recipe that can be used for any fresh fruit!
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Author Andrea @ French Pressed Kitchen
Ingredients
Filling
6cupsfresh tart cherriesor however much fills your dish
1Tablespoonarrowroot powder
Topping
1cupalmond meal/flour
⅔cupoatssub more almond meal + nuts for paleo version
1cupchopped walnutsalmonds and pecans
¼teaspoonsalt
1Tablespooncoconut sugar
1Tablespoonmaple syrup
4Tablespoonscoconut oilmelted and cooled slightly
Instructions
Heat oven to 350 F.
Pit cherries and place straight into the dish you're using to bake. No need to grease your dish unless you've had issues in the past (my ceramic dish was just fine). Add in arrowroot powder and toss to combine.
In a separate bowl, combine the dry ingredients (almond flour, oats, nuts, salt, sugar) and mix until combined. Pour in the maple syrup and coconut oil, stirring to combine until mixture is crumbly. Pour on top of fruit and spread evenly.
Bake for about 40 minutes or until fruit is bubbly and topping browns.
Let cool for a few minutes, then dig in (maybe with ice cream if you're having it for dessert).