Cherry Almond Crisp Vegan (Print Version)
# Ingredients:
→ Cherry Base
01 -
7 heaping cups frozen cherries
02 -
1/4 cup maple syrup
03 -
1 tablespoon lemon juice
04 -
1 teaspoon vanilla extract
05 -
1 tablespoon arrowroot powder or cornstarch (optional but recommended)
→ Crisp Topping
06 -
1.5 cups rolled oats
07 -
1 cup sliced almonds, finely chopped
08 -
1.5 cups almond flour
09 -
1/4 teaspoon salt
10 -
1/2 cup maple syrup
11 -
1/2 cup coconut oil, melted
12 -
1 teaspoon almond extract
# Instructions:
01 -
Preheat oven to 350°F (175°C).
02 -
In a large bowl, mix together cherries, maple syrup, lemon juice, and vanilla extract. Add arrowroot powder (or cornstarch) and toss until combined. Pour the mixture into a 9×9 inch pan or a 10.25-inch cast iron skillet.
03 -
In a separate bowl, combine rolled oats, sliced almonds, almond flour, and salt. Stir in maple syrup, melted coconut oil, and almond extract until the mixture is well combined.
04 -
Spread the prepared crisp topping evenly over the cherry mixture, ensuring most of the cherries are covered. Bake in the preheated oven for 55-60 minutes or until the topping is golden brown. Optionally, broil for a few minutes at the end for extra crispiness.
05 -
Allow the cherry crisp to cool for 15 minutes before serving. Serve with vanilla ice cream, if desired. Refrigerate leftovers.