Skillet Cherry Crisp
Servings: 8
Ingredients
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
Instructions
- Preheat the oven to 350 degrees. Heat an 11-12 inch cast iron skillet (or oven proof skillet), to medium high heat on the stovetop.
- Once hot, add the 3 tbsp of butter, oil or ghee. Cook for 2-3 minutes, until the mixture is bubbly and lightly browned. Now toss in the cherries. Reduce heat to medium low, cook and stir the cherries for another 3-4 minutes. Remove from heat.
- Stir in vanilla extract, sugar, and arrowroot starch. Stir gently.
- Make the topping by placing the almonds, almond flour, shredded coconut, coconut sugar, butter, cinnamon, and sea salt into a food processor. Pulse for just a bit, or until the mixture is crumbly. Pour topping on top of the cherries in the skillet, and evenly distribute among the top.
- Transfer skillet to the oven. Bake for 40-45 minutes or until topping is golden and cherries are bubbly. Remove from oven.
- Let cool for a bit, and serve warm or at room temperature.
Notes
*Can use pecans and walnuts in place of almonds. Or any combination of those 3