In looking to make a dessert that is somewhat paleo and to use some of the frozen sour cherries from last summer, I decided to make cherry crisp with a different topping than what I have tried before. I combined recipes from previous posts and a topping from paleorunningmomma. The topping is different as it uses mainly dates and walnuts with a small amount of almond flour. The dates provide a nice sweetness to the topping.
For sugar in the filling, I used erythritol which is a natural sweetener and has a low glycemic index. I used tapioca starch in the filling as the cherries were frozen and I know they would have a lot of juice once thawed. After baking it, I should have added more tapioca starch than two and a half tablespoons. I would have preferred it to have less juice once baked. I had both pecans and walnuts in the pantry and decided to use walnuts.
This recipe is a nice change from an almond flour based topping.
|Starting to add the topping.|
|Crisp covered with topping and ready to bake.|
|Cooling off after baking.|
4 cups of fresh or frozen pitted cherries
¼ cup white sugar or splenda
¼ cup brown sugar
2 tsp almond extract
1/8 tsp salt
2 ½ tbsp ground almond flour or tapioca starch
1 cup pitted dates softened*
1 cup raw walnuts or pecans
1/3 cup almond flour
1/2 tsp pure vanilla extract
- Preheat your oven to 350 degrees F.
- To make the topping, combine the softened dates, walnuts, almond flour and vanilla in a food processor and process on high until a crumbly paste forms.
- Place the cherries in a large bowl and add the sugar, almond extract, salt and almond flour or tapioca starch. Combine well.
- Grease a 1.5 quart baking dish and add the filling mixture.
- Generously sprinkle the crumb topping over the berries using the entire mixture.
- Cover the top with aluminum foil and bake in the preheated oven for 20 to 25 minutes, remove the aluminum foil and continue to bake another 15 to 20 minutes until the fruit is hot and bubbly and the top begins to brown and turn crispy. If using frozen cherries, you will have to gauge the time as it might need more time to bake. I baked it for about 50 minutes.
- Remove from oven, allow to cool and serve warm. Store leftovers covered in the refrigerator.
- Serves 6 to 8 depending on appetites.
*To soften the dates, soak them in a small amount of hot water for one to two minutes, then drain.
Recipe is a combination of ones already posted on this blog and paleorunningmomma for the topping.