So I want to start upfront by saying this gorgeous crisp is probably not for my keto/atkins induction peeps who are at 20g net carbs per day. Sorry! At 10.5g net carbs per serving, it’s probably not going to make it into your menu right now – though it could if you were SUPER strict the rest of the day. Otherwise, save this for when you are in maintenance mode. For you paleo, clean eating, or gluten free eaters, this is a dream come true.
I would have posted it sooner, when cherries were still in season, but I actually made it early in August when I was still doing the Whole 30. And while the ingredients for this cherry crisp recipe are all technically Whole 30 approved, the idea of eating paleo desserts is not (you can read my rant about that in my Whole 30 wrap up post if you haven’t already). Anyway, so as not to lead any of you down the path of Whole 30 ideology rebellion I was walking, I chose not to post it during the month of August while so many of you were doing the W30 with me.
Did I eat some during my Whole 30? Yup! Was it awesome? Uh huh! Did I feel guilty about it? Not a bit! But for those of you doing the Whole 30 right now, please don’t take this to mean that I’m encouraging you to make and eat this. I certainly won’t be judging you if you do, but you need to do your Whole 30 in your own way and if desserts are a trigger for you then please don’t let my comments sway you towards eating this if you think/know you shouldn’t! Stay strong and complete your Whole 30 in a way you can be proud of, this delicious cherry crisp recipe will still be here waiting for you when you’re done!
This dessert recipe is not super sweet – so if you are not Paleo you can add an optional tablespoon of the no-calorie sweetener of your choice to it, and if you are Paleo you can add 2 Tbl of maple syrup or honey to the cherry filling before baking. Or drizzle some on top of the crisp after it comes out of the oven which is what I did for the rest of the family. This got rave reviews even from the non-low carb/paleo eaters which is always a good sign! Hope you guys like it too!
3 cups cherries, pitted and sliced
2 tsp almond extract
1/3 cup unsweetened coconut milk
For the topping:
1/4 cup hemp seeds
1/4 cup almond flour
1/4 cup coconut flour
2 Tbl coconut oil
1 Tbl water
1 tsp cinnamon
pinch of salt
In a medium bowl, combine the cherries, almond extract, coconut milk and sweetener if using. Make sure there are no pits! In another bowl combine all of the topping ingredients and mix well until crumbly. Pour the cherry filling into one large, 4 medium, or 8 small greased ramekins or oven proof dishes. Top with the crumble mixture and bake for 20 minutes in a preheated 375 degree (F) oven. Remove from the oven and let cool before serving. Yum!
For more delicious recipes, download my e-cookbook The Gluten Free Low Carber!