Ingredients
The following ingredients have 3 Servings
- 10 ounces dark cherries, pitted and halved, I used fresh, but frozen can be used if fresh are unavailable
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
- ½ teaspoon cinnamon
- ½ cup blanched almond flour
- ¼ cup flaked coconut, chopped into bits
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, softened, use refined for no coconut flavor
- 2 tablespoons pecans, chopped
Instruction
- Preheat the oven to 350ºF. Lightly grease a 6” skillet or small baking dish with coconut oil.
- In a medium mixing bowl, stir together the cherry halves, maple syrup, tapioca flour, and cinnamon. Pour into the prepared pan.
- In the same bowl, combine the almond flour, flaked coconut, maple syrup, coconut oil, and pecans. Stir until the dry ingredients are completely moistened and then crumble evenly over the fruit.
- Place on a baking sheet and bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream or coconut whipped cream.
