Cherry Crisp

Ingredients:

For the cherry filling:

• 7-8 cups fresh or frozen cherries (pitted and chopped) 

• 3 tbsp coconut sugar

• 2 tbsp arrowroot powder

• 1 tbsp lemon juice

• Zest of one lemon 

Topping:

• 1 1/2 cups old fashioned oats

• 1 cup oat flour 

• 1/2 tsp salt

• 1 tsp vanilla extract

• 1/2 cup coconut sugar

• 1 tbsp maple or honey 

• 1/2 cup ghee, frozen 

To make:

1. First thinks first, make sure you add your ghee to the freezer!

2. Preheat oven to 350 degrees

3. Grease a 9x13 baking pan 

4. Mix the filling ingredients together in a bowl and add to the greased baking dish 

5. With the paddle attachment affixed to an electric mixing bowl, add all topping ingredients and mix on low until the ghee breaks up into pea-sized chunks. If your ghee doesn’t break up as needed- use a dough cutter to cut the butter into the topping. 

6. Spread the topping evenly over the cherries.

7. Bake uncovered 35-45 minutes until golden and bubbly. 

8. Serve piping hot with ice cream (I love cashew ice cream!) or whipped topping.

Tips:

• Use coconut oil, fine if melted and skip the freezer all together.

• Sub GF all-purpose flour or regular all-purpose flour in for the oat flour.

• If using frozen cherries and your filling feels too liquidy- add another 1/2 tsp arrowroot powder to your filling mixture. This should help thicken!