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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
  

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.