Cherry, Coconut and Almond Crisp
Great, healthy summer dessert!
Servings 8 servings
Calories 173kcal
Cost $3
Ingredients
- 2 c fresh or frozen cherries (thawed and drained, if using frozen), pitted
- 1 Tbsp turbinado sugar, can sub white sugar (sub any sweetener you like)
- 2 Tbsp cornstarch
For Crisp topping
- 1 c gluten free oats
- heaping 1/2 c. blanched slivered almonds chopped if desired
- 1/2 c unsweetened coconut
- 1 large pinch cinnamon
- 1 pinch freshly grated nutmeg
- 3 Tbsp coconut oil , room temperature
- 3 Tbsp turbinado sugar, can sub white sugar (sub any sweetener you like)
Instructions
- Preheat oven to 350°F
- Mix cherries, sugar and cornstarch together in a small bowl. Set aside.
- Mix all ingredients for the topping in another medium bowl. Mix well to incorporate coconut oil with all of the oats.
- Place about 1/3 of the topping mix on the bottom of an oven-proof baking dish. Add the cherry mixture to the top of that and distribute evenly over the base.
- Top with remaining topping.
- Bake about 40 minutes until topping is browned and cherries are bubbly.
Notes
Can be eaten warm or cold. Great with a scoop of ice cream.
Store on counter for up to 3 days.
General Baking Tips:
Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.
Always measure liquid ingredients with liquid measuring cup
Never break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.
Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.
Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.
Nutrition
Calories: 173kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 142mg | Fiber: 2g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 2.4mg | Calcium: 16mg | Iron: 0.8mg