Ingredients:

  • 2 cups (180g) rolled oats
  • 1/2 cup (120ml) almond butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) pitted fresh or frozen cherries, halved
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) water

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, stir together the rolled oats, cinnamon, and salt.
  3. Add the almond butter, maple syrup, and vanilla extract. Mix until a thick, sticky dough forms.
  4. Transfer 2/3 of the mixture to the pan and press firmly into an even layer using the back of a spatula.
  5. In a separate bowl, toss the cherries with cornstarch and lemon juice until the fruit is evenly coated.
  6. Spread the cherry mixture over the oat base, smoothing the top with a spoon to ensure the fruit is distributed evenly.
  7. Take the remaining 1/3 of the oat dough and pinch it into small clumps, scattering them across the top of the cherries.
  8. Bake for 30 minutes, or until the oat crumble is a light golden brown and the cherry filling is bubbling around the edges.