Sounds yummy, right? However, while I love cherry cobbler, I am a little more of a cherry crisp kind of girl. I am also trying to be good...so today I'm sharing with you a Paleo Cherry Crisp I made! Actually, it's several mini cherry crisps. Aren't these mini cast iron skillets adorable?! You could also use small ramekins if you don't have or want mini cast iron skillets.
It starts with a pound of cherries, pitted and halved.
*Quick hint- if you're craving this but cherries aren't in season, use frozen cherries! Just make sure you rinse them after thawing and pat them dry.
To the cherries you will add a pinch of salt, a 1/2 teaspoon of almond extract and 1 teaspoon of lemon juice. Mix well and put into the skillets or ramekins.
Next mix the topping ingredients: almond flour, butter, cinnamon, nutmeg, salt, and honey. Once that is all combined you can add it to the top of each skillet or ramekin.
I know what you're thinking here, it doesn't look crazy appetizing. But wait until it bakes up all golden and dark red. Trust me on this one.
Into the oven it all goes for 15-18 minutes at 375. You're looking for browning on that topping and bubbles in those cherries.
click here for a printable version: Download Printable Mini Paleo Cherry Crisps Recipe
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