Ingredients
FOR THE FILLING:
- 1 ½ cups frozen cherries (you can use fresh, but why? It’s a pain in the ass to pit them!)
- 1 tbsp Bob’s Red Mill Arrowroot Flour
- 2 tsp maple syrup
FOR THE CRISP:
- ¾ cup Bob’s Red Mill Blanched Almond Flour
- 1 tsp cinnamon
- ¼ cup Bob’s Red Mill Gluten Free Rolled Oats
- 3 tbsp coconut oil, melted
- 3 tbsp maple syrup
- ¼ cup chopped walnuts or pecans (I used walnuts this time)
Instructions
- Preheat oven to 350.
- Grease a 6 or 8 inch cast iron skillet well.
- In a medium bowl, mix the cherry filling ingredients.
- Transfer to the skillet. In the same bowl, mix together the ingredients for the crisp.
- Once the mixture is moistened, add it to the top of the cherry mixture. I just use my hands to place spoonfuls on top till the top is covered.
- Bake for 20-25 minutes until nice and bubbly.
- Add ice cream on top and enjoy!!!
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