Ingredients

The following ingredients have 4 Servings
  • 3 cups fresh Sweet Cherries, (pitted and halved)
  • 1/2 tsp fresh lemon zest
  • 1 tbsp lemon juice
  • 1 tbsp pure maple syrup
  • 1 tbsp arrowroot starch
  • 1/2 tsp. pure vanilla extract
  • 1/8 tsp sea salt
  • 3/4 cup sliced raw almonds
  • 1/2 cup rolled oats
  • 1 tbsp pure maple syrup
  • 1/2 tbsp coconut oil, (softened)
  • 1 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp sea salt

Instruction

  • Preheat oven to 350 degrees F.
  • Grease 2-4 (depending on size - I use two 4.5 oz. ramekins) ramekins with coconut oil and then set aside.
  • In a medium bowl, combine pitted and halved fresh sweet cherries, pure maple syrup, arrowroot starch, lemon juice, lemon zest, and sea salt. Toss to coat. Set aside.
  • To make the crisp, in a small bowl, add the sliced almonds, oats, pure maple syrup, coconut oil, ground cinnamon, ginger, and sea salt. Toss to combine.
  • Add the cherry mixture to the bottom of the ramekins, divided evenly.
  • Sprinkle the oat mixture over the top of the cherries.
  • Bake until hot and bubbly, about 20-25 minutes.  You can place the ramekins on a baking sheet lined with aluminum foil or parchment paper, in case of spillage.
  • Allow to slightly cool.
  • Top with a dollop of plain greek yogurt and fresh mint, if desired.