Black Cherry Crisp

I received these cute oval cast iron mini servers as a gift and decided it would be perfect to use for this recipe. But if you don’t have them? Don’t worry – this recipe works just as well with a well-seasoned 10” cast iron skillet instead.

I normally use fresh cherries but frozen cherries are much easier to use than fresh for this recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails, or non-alcoholic beverages. For example, you can combine some of the cherry juice with club soda and some crushed mint for a refreshing spritzer.

Warm Black Cherry Crisp

Healthy Black Cherry Crisp is gluten-free and sugar-free. Make it in one large skillet or four mini skillets and serve warm. Either way, this makes a great dessert or hearty breakfast

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Course: Dessert

Equipment

• 4 9-oz. oval cast iron mini-servers. (If unavailable, use a well-seasoned 10” cast iron skillet instead)

Ingredients

• 4½ c. frozen black cherries thawed and chopped
• ¼ c. maple syrup preferably local
• ½ t. ground cinnamon
• ½ t. ground allspice
• ¼ t. ground cloves
• 1 T. fresh thyme leaves
• Topping Ingredients:
• 1 c. old-fashioned rolled oats
• ½ c. almond flour
• ½ c. pecans chopped
• 1/3 c. maple syrup preferably local
• 5 T. coconut oil melted, divided
• 1/8 t. table salt

Instructions

• Place top oven rack in the center position and pre-heat oven to 350°F.
• Combine thawed chopped cherries, maple syrup, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.
• Combine rolled oats, almond flour, pecans, maple syrup, three tablespoons melted coconut oil, and salt in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
• Lightly grease the four 9-oz. oval cast iron baking dishes (or the 10” cast iron skillet) with remaining coconut oil.
• Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.
• Place into pre-heated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly. 

Tip: If using a 10” skillet, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes.
• Remove from oven and set aside to cool for 5-10 minutes before serving. Enjoy!

Notes

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