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
Ingredients
Cherry Filling
- 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
Crisp Topping
- 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
Instructions
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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.
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Combine all the cherry filling ingredients in a medium mixing bowl, lay the cherry filling out evenly on the prepared baking dish.
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In another bowl combine the crisp ingredients. Make sure everything is combined and evenly top the cherry filling with the crisp topping.
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Bake for 45-50 minutes or until the top is golden. Let cool slightly and enjoy with some vanilla ice cream or by itself!
