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Gluten-Free Vegan Cherry Crisp

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 2
Ingredients Method

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

Method
 

  1. Heat the oven to 350.
  2. For the filling: In a medium bowl, toss the cherries, tapioca flour, coconut sugar, vanilla, and cinnamon until well combined. Set aside.
  3. 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.
  4. Lightly grease a 2 1/2 cup ovenproof dish with coconut oil, then pour in the cherry mixture. Evenly top with the oat mixture.
  5. Bake for 35 minutes, or until bubbly and golden. Let the crisp rest for 10 minutes before enjoying.