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VEGAN CHERRY CRISP
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Nicole Modic
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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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tag @kalejunkie
in your posts and I’ll re-share!
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