Cherry Almond Maple Crisp (Print Version)
Juicy cherries, almonds, and maple syrup form a warm, golden crisp everyone can enjoy. Vegan and gluten-free.
# Ingredients:
→ Cherry Base
01 -
980 grams frozen cherries
02 -
60 millilitres maple syrup
03 -
15 millilitres lemon juice
04 -
5 millilitres vanilla extract
05 -
12 grams arrowroot powder or cornstarch (optional but recommended)
→ Crisp Topping
06 -
150 grams rolled oats
07 -
100 grams finely chopped sliced almonds
08 -
150 grams almond flour
09 -
1 gram salt
10 -
120 millilitres maple syrup
11 -
120 millilitres melted coconut oil
12 -
5 millilitres almond extract
# Instructions:
01 -
Preheat the oven to 175°C (350°F) to ensure an even bake.
02 -
In a large bowl, mix together the frozen cherries, maple syrup, lemon juice, and vanilla extract until well coated. Add the arrowroot powder or cornstarch and toss to combine thoroughly.
03 -
Pour the cherry mixture into a 23x23 cm baking dish or a 26 cm cast iron skillet, spreading it evenly.
04 -
In a separate bowl, combine the rolled oats, chopped almonds, almond flour, and salt. Stir in the maple syrup, melted coconut oil, and almond extract, mixing until the topping forms a cohesive, crumbly texture.
05 -
Scatter the crisp topping evenly over the cherry base, covering most but not all of the cherries for a rustic finish.
06 -
Bake in the preheated oven for 55 to 60 minutes, or until the topping is golden brown and the filling is bubbling at the edges. If desired, broil for 2–3 minutes for added crispness at the end of baking.
07 -
Allow the crisp to cool for at least 15 minutes before serving. Enjoy warm, optionally accompanied by vanilla ice cream. Store any leftovers in the refrigerator.
# Notes:
01 -
Tossing cherries with arrowroot ensures a thicker filling, but the dessert remains delicious without it.