For the cherry filling:
– 2 lbs pitted and halved cherries (about 5-6 cups)
– 3 tbsp grass fed butter, ghee, or coconut oil
– 1 tbsp vanilla extract
– 1/3 cup coconut sugar
– 1 tbsp arrowroot starch
For the crisp topping:
– 3/4 cup blanched almond flour
– 1 cup raw almonds*
– 1/2 cup unsweetened shredded coconut
– 1/4 cup coconut sugar
– 4 tbsp grass fed butter, ghee, or coconut oil
– 2 tsp cinnamon
– pinch of sea salt