Okay, this recipe comes with a caution. It’s possibly one of the best desserts I have ever made. And maybe ever even HAD. It’s crazy good. And it’s so simple, clean, whole food, plant-based, no sugar, no oil, no gluten…
It’s exceptional on its own. And if you’re quite sure you can handle the compliments, dare to serve it along with Very Vanilla Ice Cream.
Here we go. Enjoy!
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SOUR CHERRY CRISP
Fruit Filling
2 pounds frozen tart cherries (no need to thaw)
1/4 cup sour cherry fruit-sweetened (no-sugar added) jam
1/4 cup tapioca flour
2 tablespoons date syrup
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Crisp Topping
3/8 cup raw walnuts or raw pecans
1/4 cup fruit-sweetened cornflakes (like Nature’s Path)
1/4 cup rolled oats
1/4 cup date syrup
1/4 cup almond butter
2 tablespoons almond flour
1 tablespoon date sugar
1 1/2 teaspoons ground flaxseed meal
1/2 teaspoon pure vanilla extract
Instructions
Preheat oven to 375 degrees. Have a 9-inch x 13-inch ceramic baking dish ready.
In a large bowl, mix together cherries with the other filling ingredients.
Spoon cherry mixture into the baking dish. Bake uncovered for 30 minutes.
While the cherry filling is baking, prepare the crisp topping. In a large food processor bowl ( I love my Breville!), process walnuts or pecans and cornflakes until crumbly. Add oats, date syrup, almond butter, almond flour, date sugar, flax, and vanilla. Process well and set aside. (Mixture will be a bit stiff and sticky.)
After the cherries have baked for 30 minutes, remove from oven.
Reduce heat to 325 degrees.
Crumble the crisp topping over the fruit mixture, distributing evenly.
Place baking dish back into the oven at the lower temperature, and continue baking for 10 minutes more, or until the topping is golden and the fruit juices are bubbling. Remove pan from oven, and serve warm or at room temperature.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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