I decided to whip up a sweet treat. I told my daughter what the flavor combo was, and she said that it sounded like some old lady flavor…Haha. That kid has no idea…Well that’s not true, now she does. Almond and cherry pair beautifully, and yeah, some lady long ago probably stumbled upon the flavor combo, so perhaps my daughter is half right, but this is a classic old lady flavor, a flavor combo that has a compatibility that is undeniable… Ask my daughter.
This cherry almond crumble is an easy way to get a vegan, gluten free quick pie fix. Add a dollop of whip cream or vanilla ice cream, and you’ll be swooning for sure.
Ingredients:
- 4 cups of almond flour
- ½ cup coconut oil
- ¼ cup maple syrup
- 1 cup old fashioned oats
- 4 cups fresh or frozen pitted cherries
- 1 ½ teaspoons almond extract
- 1 tablespoon vanilla extract
- 2 tablespoons arrowroot powder for the crust, plus 1 ½ more tablespoons for filling (you can substitute tapioca starch if you don’t have arrowroot)
- ¾ cup sugar or coconut sugar
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Optional add ons: almond sliced or slivers added to the topping. along with ½ teaspoon of cinnamon. A squeeze of lemon juice can be added to the filling if your cherries are too sweet.
Time to put it all together…
If your cherries need to defrost, you can make the crust while you are waiting. In a large bowl, combine the almond flour, 2 tablespoons of arrowroot powder, baking soda, and salt. Mix well, and try to smooth out any clumps in the almond flour.
Next, add in the maple syrup, melted coconut oil, and the almond extract, mix until a thick dough forms. Press a thin even layer of dough into your baking dish about ¼ inch thick. Cook dough in the baking dish for 15 minutes at 350 degrees. Save the remaining dough for the topping, and add the old-fashioned oats, ¼ cup of sugar, and almond slices or slivers if you choose to. Mix the topping, trying to get everything incorporated, and then set it aside.
While you are waiting for your crust, place your fresh or defrosted cherries (remember to remove any extra juice) into a pot, and cook on medium heat until the cherries darken in color. Add ½ cup sugar and 1 ½ tablespoons of arrowroot powder. Stir until it thickens a bit, and then remove it from the heat and stir in the vanilla extract, and if needed, a squeeze of lemon juice. Spread the cherry filling over the top of your crust in an even layer. Using your hands, sprinkle the topping on top of the cherry filling. Place it in the oven at 350 degrees, and let cook for 25 minutes or until golden brown. Can be stored, covered out on the counter for one day, but after that I would put them in an airtight container in the fridge. They won’t last that long.
Celebrate cherry season by making this quick and easy crumble. I love making healthier whole food treats, and this is a seriously comforting, and heavenly one. Bring it to a fourth of July potluck…it’s sure to be a big hit! Try eating it with yogurt, and call it breakfast…a little sneaky, but totally passable. This is definitely worth a try…My daughters say so. Wishing you good health and good luck on all of your cooking adventures.
