Use fresh or frozen fruit! The crispy topping is SO good paired with the fruit!
Super easy to make and the fruit compote has ZERO added sugar and is delicious!! Yum!
Full recipe in video below
RECIPE:
Cherry Filling
2 heaping cups frozen cherries
1 1/2 cups blueberries
2 Tablespoons fresh lemon juice
2 Tablespoons cornstarch
¼ teaspoon almond extract
Topping
1 ½ cup old fashioned rolled oats
½ cup slivered raw almonds
½ cup flour
½ cup sugar free maple syrup
1 Tablespoon melted coconut oil
½ teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon almond extract
¼ teaspoon sea salt
Instructions
Preheat oven to 350F and spray an 8-inch square baking dish with cooking spray.
Add frozen cherries, blueberries, lemon juice, almond extract and cornstarch to a saucepan over medium heat.
Bring to a boil then reduce heat to medium low and simmer for 7-10 minutes, stirring and pressing down with a wooden spoon or spatula occasionally to break down the cherries. You want your cherry mixture to thicken up slightly so it coats the back of a spoon without being too drippy.
While cherries and blueberries are simmering, make your topping. In a medium bowl, stir together oats, almonds, almond flour, maple syrup, coconut oil, vanilla, cinnamon, almond extract and sea salt. Set aside.
Carefully pour fruit mixture into the prepared baking dish. Spoon oatmeal almond topping over the cherries in an even layer.
Bake for 30-35 minutes or until the fruit is bubbling and topping is golden brown.
Let cool for 15-20 minutes then serve warm with vanilla ice cream or whipped topping.
6 Servings:
147 calories
3g fat
34g carbs
5g protein
Recipe inspiration from eatingbirdfood.com