Description
Gluten Free Cherry Crisp for Two is the perfect treat anytime you don’t want dessert leftovers.
Ingredients
Units
Scale
- Filling:
- 2 cups pitted frozen cherries, thawed and drained
- 3 teaspoons almond flour
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon cinnamon
- Pinch sea salt
- 1 teaspoon organic raw sugar
- 1/2 teaspoon vanilla
- Topping:
- 1/3 cup old fashioned oats (gluten-free)
- 1/3 cup sliced almonds (optional, but really nice with the cherries; if you don’t have them just sub more oats)
- 1/4 cup light brown sugar
- 2 tablespoons honey
- 4 tablespoons coconut oil, melted
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon ground flaxseed
- Pinch salt
Instructions
- Preheat oven to 350 degrees. Place two 1 cup ramekins on a baking sheet lined with parchment paper or a silpat to catch drips.
- In a small to medium-sized bowl add all of the filling ingredients and mix until combined. Set aside.
- In a separate small bowl add all of the ingredients for the topping. Stir to combine.
- Spoon the cherry filling into each ramekin, about 1 cup each, filling the ramekin to the rim. Spoon the topping onto each ramekin, about 3 to 4 tablespoons each.
- Bake the crisps for 22-28 minutes, or until the cherry filling is bubbly and the topping is crispy.
- Allow to cool for 10 minutes before serving. Serve with ice cream if desired.
Notes
Inspired by and heavily adapted from: Joy the Baker
Topping adapted from my Blueberry, Strawberry, and Rhubarb Crisp
