Paleo Cherry Crisp
This is the best paleo cherry crisp recipe. It's so easy to make and is the perfect healthy summer dessert.
Servings: 6 servings
Calories: 523kcal
Equipment
- 8" square glass baking dish
- Large bowl
Ingredients
Filling
- 5 cups cherries, pitted and chopped in half
- 2 tablespoon full fat coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon coconut flour
- 1 teaspoon ground cinnamon
- 1 teaspoon organic vanilla extract
Topping
- 1 1/2 cups finely shredded coconut
- 1 1/2 cups almond flour
- 4 tablespoon coconut oil
- 1/4 cup honey or maple syrup
- 1 pinch sea salt
Instructions
- Preheat your oven to 350F.
Filling
- Place all the filling ingredients in a bowl and mix well with a spoon.
- Transfer the ingredients to 8" x 8" glass baking dish and spread them out into an even layer.
Topping
- Place all the topping ingredients in a large bowl and mix well with a pastry blender until well combined.
- Place the topping on top of the cherry mixture in the pan - you should have an even layer.
- Cook the crisp for 20-22 minutes, until the top is golden brown.
- Remove from oven, let cool for a few minutes and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used and your serving size.
- You do not need to cover the crisp when it bakes in the oven.
- Store any leftover crisp in an airtight container in the fridge for up to 7 days.
Nutrition
Calories: 523kcal | Carbohydrates: 43g | Protein: 9g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 405mg | Fiber: 10g | Sugar: 29g | Vitamin A: 75IU | Vitamin C: 9mg | Calcium: 85mg | Iron: 3mg