Black Cherry Crisp
This Black Cherry Crisp is the perfect late summer dessert that showcases an array of wholesome and fruity flavors.
Servings 4 -6
Calories 693kcal
Ingredients
- 4½ cups. frozen black cherries thawed and chopped
- ¼ cup honey
- ½ tsp ground cinnamon
- ½ tsp ground allspice
- ¼ tsp ground cloves
- 1 Tbsp fresh thyme leaves
For the Topping
- 1 cup old-fashioned rolled oats
- ½ cup almond flour
- ½ cup pecans chopped
- ⅓ cup honey preferably local
- 3 Tbsp unsalted butter melted
- ⅛ tsp table salt
- 2 Tbsp melted coconut oil or olive oil
Optional, to Serve
- Greek yogurt whipped cream, or ice cream
- Fresh thyme sprigs for garnish
Instructions
- Preheat oven to 180°C/350°F/Gas 4.
- Combine thawed chopped cherries, honey, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.
- Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
- Lightly grease four 9-oz. oval cast iron baking dishes (or a 10” cast iron skillet) with coconut oil.
- Divide the cherry mixture equally among the cast iron mini-servers and spread it into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.
- Place into the center of the preheated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly. Tip: If using a 10” skillet, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes.
- Remove from oven and set aside to cool for 5-10 minutes before serving plain or topped with some Greek yogurt, whipped cream, and/or ice cream. Garnish with a couple sprigs of fresh thyme, if desired. Enjoy!
Nutrition
Serving: 1 | Calories: 693kcal | Carbohydrates: 91g | Protein: 14g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 19g | Cholesterol: 29mg | Sodium: 102mg | Fiber: 9g | Sugar: 65g