Black Cherry Crisp

 

 

 

This Black Cherry Crisp is gluten-free & refined sugar free, but still full of delicious flavours with a fabulous oat & honey crisp topping.

 

 

Ingredients for the Black Cherry Crisp

Honey – I tested with different sweeteners and ended up liking the flavour of honey the best. Feel free to experiment yourself.

Cherries – 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 a beverage.

Spices, thyme, Salt – Adds lots of fabulous flavour to elevate this dish.

Oats – I used Old-Fashioned rolled outs, but really any quick oats will work well here.

Almond Flour – Carefully scoop and level the almond flour, it’s a little unforgiving if your measurements are off.

Pecans – Adds lots of crunch to the crisp.

Butter – I recommend unsalted butter when baking as the salt content in butter can vary. If all you have is salted, omit the added salt from the recipe.

 

 

Looking for more Healthy Dessert Recipes?

Check out some of my favourite healthy desserts:

 

Castagnaccio is a traditional rustic Tuscan chestnut flour cake that is usually served in the fall and winter months following the annual chestnut harvest. This cake has a deep, rich, earthy flavour that is quite unlike typical cakes and desserts found elsewhere.

Are you looking for a quick, easy, and no-bake summer dessert? Try these lightened-up Greek Yogurt Berry Cheesecake Parfaits!

 

 

Black Cherry Crisp

Serves: 4-6 | Prep time: 20 mins | Cook time: 30 mins

Special 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. honey, 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. honey, preferably local
3 T. unsalted butter, melted
1/8 t. table salt

2 T. melted coconut oil (or olive oil) 

Optional, to Serve:

Greek yogurt, homemade whipped cream, or sugar-free ice cream.
Fresh thyme sprigs, for garnish

 

Directions:

Place top oven rack in the center position and pre-heat oven to 350°

Combine thawed chopped cherries, honey, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.

Combine the topping ingredients 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 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 plain or topped with some Greek yogurt, whipped cream, and/or sugar-free ice cream.

Garnish with a couple sprigs of fresh thyme, if desired. Enjoy!