Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cup (180g) oat flour
  • 1/3 cup (65g) coconut oil*
  • 1/4 cup (80g) maple syrup
  • 1/2 tsp salt
  • 6 cups (840g) frozen cherries
  • 1/4 cup (80g) maple syrup
  • 1/3 cup (40g) arrowroot starch**
  • 1 tbsp vanilla extract
  • 1 cup (85g) quick oats (or rolled oats pulsed in the blender)
  • 1/4 cup (30g) oat flour
  • 1/4 cup (50g) coconut oil***
  • 2 tbsp (40g) maple syrup
  • 1/4 tsp salt

Instruction

  • Preheat the oven to 400F.
  • For the crust, combine all the ingredients in a bowl and mix to form a sticky ball of dough. Add a little bit of water if necessary.
  • Press evenly into a pie pan, and crimp the edges if desired. Set aside.
  • For the filling, slice the still frozen cherries in half.
  • Combine all the ingredients in a large mixing bowl and stir to evenly coat.
  • Pour into the pie crust.
  • For the crumble, combine all the ingredients in a bowl and mix with a fork until clumpy and crumbly.
  • Sprinkle over the top of the pie.
  • Bake for 20 minutes at 400F. Reduce the heat to 350F and bake for another 30-35 minutes until golden brown on top and no longer jiggly in the center.
  • Remove from the oven. Cool for at least 2-3 hours before slicing otherwise it won’t set properly. Or chill and serve cold, it’s delicious both ways!