Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios.
YIELD: SERVES 8
2 10-oz. bags frozen sweet cherries
3 Tbs. maple syrup, divided
2 tsp. arrowroot powder
1 tsp. grated orange zest
3 tsp. vanilla extract, divided
½ tsp. ground cinnamon
⅛ tsp. almond extract
1 cup old-fashioned rolled oats
⅓ cup unsweetened shredded dried coconut
⅓ cup almond meal
¼ cup coconut sugar
¼ cup gluten-free oat flour, sifted
¼ tsp. sea salt
¼ cup melted coconut oil
½ cup raw pistachios, roughly chopped, plus more for garnish
- Preheat oven to 375°F. Arrange 8 ½-cup ramekins on a baking sheet.
- Toss together cherries, 2 Tbs. maple syrup, arrowroot powder, orange zest, 2 tsp. vanilla, cinnamon, and almond extract in medium bowl. Fill each ramekin with generous ⅓ cup cherry mixture, and set aside.
- Toss together oats, coconut, almond meal, coconut sugar, oat flour, and salt in medium bowl. Stir in oil, remaining 1 Tbs. maple syrup, and remaining 1 tsp. vanilla. Add pistachios, and stir until combined. Top each ramekin with ¼ cup pistachio mixture.
- Bake 20 to 25 minutes, or until crisps bubble around edges and tops are golden. Garnish with more pistachios, if desired.
30 MINUTES OR LESS
Protein: 5 g
Total Fat: 15 g
Saturated Fat: 9 g
Carbohydrates: 37 g
Cholesterol: 0 mg
Sodium: 67 mg
Fiber: 5 g
Sugar: 23 g