Whew! That was just about the equivalent of water boarding, I believe! It has literally taken me 40 days from start to finish to roll out this new website! I still have a few other things that I would like to do, but they can be done at my leisure! I hope you like our new look! Jot down a quick comment below and let me know! Due to the fact that this task was daunting, (I’ve decided I’m very glad I don’t have to code for a living!), I thought I would do a super easy dessert recipe. Cherry, Coconut and Almond Crisp comes together in less than 10 minutes and just warms you up from the inside out!
The only good thing about being chained to the computer for 40 days is that it has been a great excuse for me to avoid going outside in the frigid cold we have been experiencing as of late! I literally haven’t been out of the house more than 5 times in the last month and half, which suits me just fine! I haven’t even been to the grocery store! My husband and son stop a few times a week for incidentals. Luckily the freezers were stocked!
So to come up with this recipe, I had to rummage through the freezers to find some good ingredients to put together! I also realized when I got back in to the kitchen to make this cherry crisp, that being in the kitchen is far superior to being chained to the computer! I was smiles from ear to ear!
This Cherry Crisp is so easy to make, it’s ridiculous! First mix sugar and cornstarch with the cherries. You could use fresh, frozen or even canned cherries. If you use frozen or canned cherries, drain the excess liquid from them. Set aside.
The unsweetened coconut I had was in large chunks and very tough so I ground it up in a food processor. You could use sweetened coconut but then eliminate the sugar.
I chose not to grind the almonds because the crunch added lots of texture and fiber. Mix the oats, sugar, almond, coconut together.
Add the coconut oil. Make sure that it is room temperature so that it will incorporate well. If it is too hot or too cold, it will not mix well.
Incorporate the coconut oil well so that the mixture resembles a ‘crumble’ texture.
Press about 1/3 of the mixture down onto the bottom of an oven proof baking dish.
Spread the cherry mixture, evenly on top of the crumb mixture.
Evenly distrubute the remaining crumb mixture on top of the cheeries.
Bake at 350°F for about 40 minutes, until the crumb topping is browned and the cherry filling is bubbly.
Enjoy hot or cold. I prefer it hot. You could add some vegan whipped topping or vegan ice cream, if desired. If you can indulge in REAL ice cream, go for it!!!
Thanks for visiting today, I hope you enjoy the recipe! Let me know what you think of the new website in the comments below!
Have fun cooking!
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- 2 c. fresh or frozen cherries (thawed and drained, if using frozen), pitted
- 1 Tbsp. turbinado sugar (sub any sweetener you like)
- 2 Tbsp. cornstarch
- 1 c. gluten free oats
- heaping 1/2 c. blanched slivered almonds, chopped if desired
- 1 large pinch cinnamon
- 1 small pinch nutmeg
- 3 Tbsp. coconut oil, room temperature
- 3 Tbsp. turbinado sugar (sub any sweetener you like)
- Preheat oven to 350°F
- Mix cherries, sugar and cornstarch together in a small bowl. Set aside.
- Mix all ingredients for the topping in another medium bowl. Mix well to incorporate coconut oil with all of the oats.
- Place about 1/3 of the topping mix on the bottom of an oven-proof baking dish. Add the cherry mixture to the top of that and distribute evenly over the base.
- Top with remaining topping.
- Bake about 40 minutes until topping is browned and cherries are bubbly.