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Cherry Crisp Recipe

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Ingredients
  

  • Topping
  • 2/3 cup Einkorn Flour
  • 1/4 cup coconut palm sugar
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter melted
  • Filling
  • 3 Tablespoons coconut palm sugar
  • 1 teaspoon arrowroot powder
  • 2 1/2 cups fresh sour cherries use any cherry you would like!
  • 1/4 cup water if you have juice from your pitted cherries, use that instead!
  • 4 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt

Instructions
 

  • 1. FOR THE TOPPING: Combine the flour, sugar, vanilla, cinnamon, and salt in a bowl. Stir in the melted butter until the mixture resembles wet sand. Preheat your oven's broiler.
  • 2. FOR THE FILLING: Combine 1 tablespoon sugar and the arrowroot powder in a small bowl; set aside. Combine the cherries, water (or juice), lemon juice, vanilla, almond extract, salt, and remaining 2 tablespoons of sugar into a heated 10-inch cast iron skillet. Cook until the cherries start to release their juice and the mixture starts to simmer - about 5 minutes. Continue to cook for another 2 minutes.
  • 3. Stir in the arrowroot/sugar mixture and cook until the sauce is thickened, about a minute. Remove the skillet from the heat and sprinkle the topping evenly over the cherries. Place the skillet in your preheated broiler and allow the topping to crisp up and brown nicely - about a minute or so.
  • 4. Remove from the broiler and allow to cool for 15 minutes. Serve warm.