Cherry season is back!
Nothing says summer like a delicious cherry and pecan crisp. As soon as the cherries hit the Trader Joe’s shelves I stocked up and made this crisp. I recipe tested it three times because I wanted it to be perfect, and I think I got close enough 😉 Honestly, the hardest part about this recipe is pitting the cherries. I suggest investing in a cherry pitter or if you’re like me just use a metal straw and a wine bottle to pop the pits out.. it works!
This recipe calls for arrowroot – which I know some of you probably don’t have in your pantry. Bob’s Red Mill’s arrowroot has become a pantry staple for me, it thickens recipes like cornstarch does, except it’s unprocessed. I buy mine at Whole Food’s – it’s in the baking aisle. I’ve also seen it at HEB and thrivemarket.com. It’s a great thing to have, ditch the cornstarch and replace it with this stuff. Tapioca flour could also work in replacement of the arrowroot.
Healthy Cherry-Pecan Crisp
- 4 cups fresh cherries pitted and halved
- 1 tbsp arrowroot or tapioca flour I use Bob's Red Mill arrowroot
- 1 tbsp pure maple syrup
- 1 tsp almond extract
- dash of cinnamon
- 1 cup old fashioned oats
- 1/2 cup oat flour I use Bob's Red Mill oat flour
- 1/4 tsp salt
- 1/4 cup coconut oil melted and cooled
- 2 tbsp pure maple syrup
- 1/3 cup pecan pieces
Preheat the oven to 350 degrees F. Spray an 8 inch baking dish (I used a round pie pan) with non-stick cooking spray and set aside.
Combine all the cherry filling ingredients in a medium mixing bowl, lay the cherry filling out evenly on the prepared baking dish.
In another bowl combine the crisp ingredients. Make sure everything is combined and evenly top the cherry filling with the crisp topping.
Bake for 45-50 minutes or until the top is golden. Let cool slightly and enjoy with some vanilla ice cream or by itself!