Cherry Crisp

Name: Cherry Crisp
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 6 cup Sweet Cherry (6 cups fresh or frozen sweet cherries, pitted); 1 tsp Cinnamon (1/2 teaspoon ground cinnamon + 1/2 teaspoon ground cinnamon); 3 tbsp Arrowroot Starch (3 tablespoons arrowroot starch); ½ tbsp Vanilla (1/2 tablespoon vanilla extract + 1 teaspoon vanilla extract); ½ tbsp Lemon Juice (1/2 tablespoon lemon juice); 1 tsp Lemon (1 teaspoon lemon zest); ⅓ cup Maple Syrup (1/3 cup maple syrup); 1 ½ cup Rolled Oat (1 1/2 cups old fashioned oats); ½ cup Almond Flour (1/2 cup finely ground almond flour); ½ cup Dark Brown Sugar (1/2 cup dark brown sugar); ½ tsp Table Salt (1/2 teaspoon salt); 6 tbsp Unsalted Butter (6 tablespoons butter)

Cherry Crisp - Dessert (American)

50 minAmerican

Servings8

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Vegetarian
Pescatarian
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Egg Free

Steps

1Spray a 9-inch cast iron skillet with cooking spray.
2Add the pitted cherries, arrowroot starch, ground cinnamon, vanilla extract, lemon juice, lemon zest, and maple syrup to a mixing bowl. Stir until well combined and then transfer to the prepared skillet.
3Next, make the crisp topping. Add the oats, almond flour, brown sugar, ground cinnamon, vanilla extract and butter to a mixing bowl (you can use the same bowl you used to mix the filling). Use your hands to work the butter into the dry ingredients until you have a clumpy crumble topping.
4Bake the crumble at 350 degrees for 30-35 minutes until the top is golden brown (you can add a sheet of tinfoil if the top is browing too fast) and the fruit is bubbling around the edges.