While browsing through food magazines, I came across a collection of recipes for traditional summer classics. I was instantly inspired to create my own version of the cherry crisp.
This dessert is fairly quick (excluding the pitting of the cherries which you can avoid if you use frozen/de-pitted cherries). Since it’s not dough-based it’s quite light (always a bonus in my book).
I loved the crispiness of the baked rolled oats. The sweetness of the cherry combined with slight bitterness of the raw chocolate nibs is absolutely to die for.
This was truly a hit with the family and is sure to become one of my staple desserts.
- 4 tbs coconut oil, melted, plus more for the baking dish
- 6 cups pitted cherries (thawed if frozen)
- ⅓ cup coconut sugar
- 2 tsps vanilla extract
- ½ tsp ground cinnamon
- pinch of salt
- ¼ cup plus 2 tbs all-purpose flour
- ⅔ cup traditional rolled oats
- ⅓ cup sliced almonds
- ¼ cup raw chocolate nibs
- Preheat the oven to 350F. Grease a (minimum of 9 inches) with the coconut oil.
- Toss the cherries in a large bowl with vanilla, cinnamon, salt and 2 tablespoons of flour. Transfer to the prepared baking dish.
- Whisk the remaining ¼ cup flour, the oats, almonds, chocolate nibs and the coconut sugar in a medium bowl. Stir in the melted coconut oil until combined, then sprinkle the mixture over the cherries. Bake until the filling is bubbling and the topping is golden brown (roughly 50 minutes to 1 hour).
- Let cool slightly before serving