Gluten-Free Vegan Cherry Almond Crisp

It’s that time of year again… time for sundresses, poolside barbeques, and summer fruits! To celebrate this, we whipped up a batch of dairy-free, gluten-free Cherry Almond Crisp. It is super simple to make and the perfect dessert for the first (unofficial) weekend of summer!

Gluten-Free Vegan Cherry Almond Crisp

• 1 lb (16 oz) fresh cherries
• 1 tbsp tapioca starch (cornstarch can be subbed)
• 1 tbsp pure cane sugar (regular sugar can be subbed)
• 1/3 cup gluten-free flour blend (all-purpose flour can be subbed)
• 1/3 cup rolled oats
• 3 tbsp sucanat (brown sugar can be subbed)
• 3 tbsp sliced almonds
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 3 tbsp Earth Balance, melted (butter can be subbed)
• 1/4 tsp almond extract

1. Preheat oven to 375 degrees.
2. After rinsing, remove stems and pits from cherries. A cherry pitter (pictured below) makes this step very easy.
3. In a medium bowl, combine cherries with tapioca starch and pure cane sugar. Toss to coat.
4. Place cherries in pre-greased ramekins or a pre-greased baking dish. Set aside. (Lovely side note – we’ve been using this cooking spray lately.)
5. Mix together remaining topping ingredients.
6. Crumble topping mixture over cherries.
7. Bake for 20-25 minutes until golden brown. Let stand for 10 minutes prior to serving.

Enjoy with some whipped coconut cream… yummm!