Summer / Spring / Bake / Coconut Oil / Dessert / LouAna / Vegan /
A delicious dessert that comes together very quickly. Lightly spiced with cinnamon and cardamom. Served alongside ice cream, or skip the ice cream and have it for breakfast.
PREP, COOK, TOTAL TIME
Prep time: 20 minutes
Bake time: 40 minutes
Total time: 1 hour, 20 minutes (includes cooling time)
Serves: 6 to 8
2 pounds frozen pie cherries
1 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon ground cardamom
1 tablespoon brandy or amaretto (optional)
1 cup old-fashioned oats
3/4 cup all-purpose flour
3/4 cup dark brown sugar
1/2 cup chopped raw almonds
3/4 teaspoon cinnamon
3/4 teaspoon kosher salt
1/2 cup LouAna® Coconut Oil or LouAna® Organic Coconut Oil, softened
Preheat oven to 350° F. Grease a 9 x 9 baking glass or ceramic baking dish with coconut oil.
In a medium bowl, toss together the cherries with sugar, cornstarch, cardamom and brandy (if using).
In a separate bowl, whisk together the oats, flour, brown sugar, almonds, cinnamon and kosher salt. Mix in coconut oil until evenly moistened.
Pour cherry mixture into prepared baking dish and top evenly with crumble mixture.
Bake for 40 minutes. Allow to cool for 20 minutes, and serve warm with vanilla ice cream.
We’d love to see how it turned out. Tag your photos with #LouAnaCooking on Facebook or Instagram.
Cherry Crumble Recipe photo credit: LouAna