VEGAN CHERRY CRISP
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FOR THE FILLING:
frozen cherries (you can use fresh, but why? It’s a pain in the ass to pit them!)
Bob’s Red Mill Arrowroot Flour
FOR THE CRISP:
Bob’s Red Mill Blanched Almond Flour
Bob’s Red Mill Gluten Free Rolled Oats
coconut oil, melted
chopped walnuts or pecans (I used walnuts this time)
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!!!
Did you make this recipe?
I’d love to see what you made -
in your posts and I’ll re-share!