So I may or may not have consumed roughly 8.3 pounds of cherries in the past week…
During the summer I’m composed of 81% fruit, 10% peanut butter, and 9% adult beverages.
Whoops I probably shouldn’t admit that but there it is!
Judge me, I dare you.
Also did my math add up?? I’ve been a bit rusty as of late.
Anyway.
I inhaled the majority of the sweet, juicy cherries as is (minus the pits, read: *most* pits) but had to test out a new recipe to mix it up.
This crisp is healthy enough for breakfast, so why not go for it?
The filling is comprised of a generous amount of fresh Bing cherries, tapioca flour—to thicken up those juices, coconut sugar—for a hint of extra sweetness, pure vanilla extract, and fragrant ground cinnamon.
Top off that lovely mixture with hearty rolled oats, nutty almond flour, chopped pecans, more tapioca flour, coconut sugar + cinnamon, tropical unrefined coconut oil and a pinch of salt!
Bake until bubbly baby.
Just don’t burn your mouth in excitement please…
P.S. You can easily double or triple this recipe if you’d like to make more servings (you may have to increase the bake time to reach that bubbly, golden perfection). The leftovers aren’t bad either! Just warm em up. (Or not, it’s yummy cold too.)
P.P.S. A dollop of whipped coconut cream or vegan vanilla bean ice cream never hurt nobody hehe.
P.P.P.S. Looking for a blueberry and nectarine variety? Why you’re in luck. I have just the recipe for you. Excuse the semi ugly photo though… yikes. Your girl has come a long way.
Gluten-Free Vegan Cherry Crisp
Ingredients
Filling
- 2 cups pitted Bing cherries
- 1 1/2 teaspoons tapioca flour
- 1 1/2 teaspoons coconut sugar
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon ground cinnamon
Topping
- 3 tablespoons rolled oats
- 2 tablespoons almond flour (I use Bob's Red Mill Super-Fine Almond Flour from Blanched Whole Almonds)
- 2 tablespoons chopped pecans or almonds
- 1 tablespoon tapioca flour
- 1 tablespoon coconut sugar
- 1/8 teaspoon ground cinnamon
- 1 pinch pink sea salt
- 4 1/2 teaspoons solid unrefined coconut oil, plus more for greasing dish
Instructions
- Heat the oven to 350.
- For the filling: In a medium bowl, toss the cherries, tapioca flour, coconut sugar, vanilla, and cinnamon until well combined. Set aside.
- For the topping: In another medium bowl, stir together the oats, almond flour, chopped nuts, tapioca flour, coconut sugar, cinnamon, and salt. Mix in the coconut oil with a fork until incorporated.
- Lightly grease a 2 1/2 cup ovenproof dish with coconut oil, then pour in the cherry mixture. Evenly top with the oat mixture.
- Bake for 35 minutes, or until bubbly and golden. Let the crisp rest for 10 minutes before enjoying.