Warm Black Cherry Crisp

Description

Savory warm black cherry crisp is a recipe that will be loved by everyone! It's an easy recipe to throw together and the result is simply delicious. From the crunchy oat topping to the sweet filling, this recipe is sure to be an old favorite in your house. So grab a few ingredients and have at it! You won't regret treating your family to this tasty recipe.

Ingredients

Ingredients:

4½ c. frozen black cherries, thawed and chopped
¼ c. honey, preferably local
½ t. ground cinnamon
½ t. ground allspice
¼ t. ground cloves
1 T. fresh thyme leaves

Topping Ingredients:

1 c. old-fashioned rolled oats
½ c. almond flour
½ c. pecans, chopped
1/3 c. honey, preferably local
3 T. unsalted butter, melted
1/8 t. table salt

2 T. melted coconut oil (or olive oil)

Optional, to Serve:

Greek yogurt, homemade whipped cream, or sugar-free ice cream.
Fresh thyme sprigs, for garnish

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Instructions

Place top oven rack in the center position and pre-heat oven to 350°F.
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 the four 9-oz. oval cast iron baking dishes (or the 10” cast iron skillet) with coconut oil.
Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.
Place into pre-heated 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 sugar-free ice cream. Garnish with a couple sprigs of fresh thyme, if desired. Enjoy!

Prep Time: 20 mins
Cook Time: 30 mins