It’s Cherry Season!
About a month ago, I had a craving for fresh cherry pie. Unfortunately, since cherry season had not yet commenced, I had to wait patiently to get my cherry fix.
A few days ago, I was at the store and lo and behold, at the front and center of the produce aisle were bags of beautiful black cherries.
Visit From a Friend
A dear friend of mine has been staying with me for the past week or so. As it happens, she is gluten-free, dairy free. Initially, when I planned on making this crisp, I had decided to make it with all-purpose flour and butter. However, I had all the ingredients on hand to make it gluten-free and vegan. Since I didn’t want to eat a whole crisp by myself and felt slightly guilty for baking something she couldn’t eat, I decided to break out the coconut oil and almond flour.
The Recipe
This crisp is very easy to make. If you’d rather not make it gluten-free and vegan, use equal amounts of butter for coconut oil and all-purpose flour for almond flour.
There are a couple methods to use to pit cherries if you don’t have a cherry pitter. The quickest method, I’ve found, is to take the flat edge of a large knife and crush it like garlic. The pit will fall out and the cherry stays relatively whole. Be careful though. The juice tends to squirt, so I would recommend wearing an apron or clothing you don’t mind getting messy.
The other method that is less messy, but more time consuming, is to cut the cherry in half around the pit, then dig around the pit with a paring knife.
Blessings on your home and table,
Natalie
Cherry Almond Crisp (GF/Vegan)
Ingredients
Filling
- 4 cups black cherries, pitted about 1.5lbs
- 1/2 cup granulated sugar
- 3 Tablespoons cornstarch
- 1/2 teaspoon almond extract
- pinch salt
Topping
- 1/2 cup almond flour
- 3/4 cup old fashioned oats
- 1/4 cup sliced almonds
- 1/2 cup light brown sugar
- 1/2 cup refined coconut oil room temperature
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350° and lightly grease a 1.5 quart dish or 8×8" pan.
- In a large bowl, combine all ingredients for filling and stir until well combined. Pour into pan.
- In a medium-sized bowl, combine almond flour, oats, sliced almonds, sugar, cinnamon, nutmeg and salt. Cut in coconut oil and work the mixture with your fingers until it forms pea-sized crumbs. Sprinkle over top of cherry mixture.
- Bake for 40 minutes. Let cool slightly.
For more gluten-free, dairy-free recipes, check out my chocolate hazelnut tart!
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