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Cherry Almond Crisp {Gluten-Free, Dairy-Free, Paleo}

by Christa on June 6, 2014

Post image for Cherry Almond Crisp {Gluten-Free, Dairy-Free, Paleo}



Paleo Cherry Almond Crisp

I’m beginning to realize how delicious dessert can be even if there isn’t gluten or dairy involved. This is not your typical crisp filled with butter and white flour. And while the typical crisp or cobbler is absolutely delicious, this won’t leave you regretting the seconds you will definitely be having. 🙂

Paleo Cherry Almond Crisp

Cherry Almond Crisp {Gluten-Free, Dairy-Free, Paleo}

INGREDIENTS:

Crust:
2 cups almond flour or almond meal (I used Bob’s Red Mill Almond Flour/Meal)
2 Tablespoons coconut oil
1 Tablespoon water
1/4 teaspoon sea salt

Filling:
4 cups frozen organic cherries
1/2 cup maple syrup (or agave nectar)
1 teaspoon vanilla extract

Crumb Topping:
1 cup almonds
1/2 cup sweetened shredded coconut (sub unsweetened for Paleo)
2 Tablespoons pure maple syrup (or agave nectar)
1 Tablespoon coconut oil
1/4 teaspoon sea salt
1/2 teaspoon almond extract

DIRECTIONS:

1. Prepare the cherry filling by heating 1/2 cup maple syrup (or agave) in a 1 1/2 quart saucepan over medium heat. Bring the maple syrup to a boil, then reduce the heat and allow to simmer for 5 minutes.

2. Add the frozen cherries and vanilla extract, and bring to a simmer again, allowing the mixture to cook for 15 minutes, until thick. I use a wooden spoon to smooch the cherries up against the wall of the pan, so help break them down. Remove from heat and transfer to a glass bowl and chill in the refrigerator.

3. For the crust, preheat the oven to 350F and line an 8″x8″ baking dish with parchment paper. Combine all of the crust ingredients in a food processor and process until the dough sticks together. Press the dough into the bottom of the baking pan and bake for 12 minutes at 350F. Remove from the oven and allow to cool for 20 minutes.

4. Prepare the crumbly topping by combining the almonds, coconut, maple syrup (of agave) coconut oil, sea salt and almond extract in a food processor and process until sticky and crumbly.

5. Pour cherries over baked crust and top with crumbly topping. Bake for 20 more minute at 350. Top with coconut milk vanilla ice cream and serve!

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{ 2 comments… read them below or add one }

Lana August 30, 2014 at 1:20 pm

This Cherry Almond Crisp recipe seems incomplete. After the crust has cooled do you just put the cherry filling on the curst and the crumble and it’s complete. No more baking needed?

Reply

Christa August 30, 2014 at 1:25 pm

So sorry about that. I’m correcting the recipe now. Once you put the filling on top of the baked crust, bake for 20 more minute at the same temperature. 🙂

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