Ingredients:

  • 6 cups (900g) fresh cherries, pitted and halved
  • 1/4 cup (60ml) pure maple syrup
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • 1/4 tsp (1.5g) ground cinnamon
  • 1 cup (90g) old-fashioned rolled oats
  • 1/2 cup (60g) almond flour
  • 1/4 cup (50g) melted coconut oil
  • 3 tbsp (36ml) maple syrup
  • 1/2 tsp (2.5g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, toss the pitted cherries with maple syrup, cornstarch, lemon juice, vanilla, and cinnamon until evenly coated and the cornstarch has dissolved. Pour the mixture into a 9x9 inch baking dish, spreading it into an even layer.
  3. In the same bowl, combine the rolled oats, almond flour, cinnamon, and salt. Stir in the melted coconut oil and maple syrup until the mixture resembles coarse, wet sand with pea-sized clumps.
  4. Sprinkle the crumble evenly over the cherries, leaving a small margin at the edges to prevent overflow.
  5. Bake for 40-45 minutes until the fruit filling is bubbling and the topping is golden brown.