Grain-Free Cherry Crumble (Paleo)
This Grain-Free Cherry Crumble celebrates the fresh deliciousness of cherries with a delicious crispy gluten-free topping!
Servings: 5 Servings
Ingredients
Cherry Filling:
- 5 cups fresh cherries
- 3 tablespoons tapioca starch
- 1 teaspoon pure vanilla extract
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
Crumble Topping:
- 1-½ cups hazelnut meal
- ¼ cup coconut oil softened
- ¼ cup pure maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- In a mixing bowl, toss together the pitted cherries, tapioca starch, vanilla extract, maple syrup, ground cinnamon, and sea salt (stir until all of the tapioca flour has been absorbed by the juices). Transfer to an oiled cast iron skillet or an 8” x 8” baking pan.
- Mix together the ingredients for the topping in a mixing bowl - it will be sticky and thick. Evenly spread topping over the cherry filling and bake on the center rack of the oven for 30 to 40 minutes, until the cherries are soft and bubbly and the topping is golden-brown.
- Serve with coconut whipped cream, ice cream, or yogurt
Nutrition
Serving: 1grams