Entertaining, RecipesGluten-free, Dairy-free Cherry Crisp February 24, 2016 Happy National Cherry month, friends! Wayfair asked me to join in their Cherry Sweet Campaign with my favorite cherry-focused recipe. This is one of my go-to recipes for dessert when we’re having friends over and even for breakfast. Wait, breakfast? Yes, it’s so healthy that you can definitely eat it for breakfast….just maybe leave off the ice cream. You guys know we’re pretty weird eaters with our dairy and gluten allergies. Cooking and baking have become one of my favorite hobbies in these last few years and eating has always been my favorite hobby! When all of these allergies came our way a few years ago, I knew I had to find delicious recipes that fit our requirements or I might go into a food-deprived depression. Many of you have asked for some of the recipes I’ve mentioned in the past, so I thought this was a great opportunity to share one that I can’t get enough of. I like recipes that are healthy, incredibly simple, and taste like you’re really cheating when you’re not. This cherry crisp fits the bill, y’all. I’ve made several different versions of fruit crisps over the years that were paleo. Paleo guarantees that it’s gluten and dairy free, so those are great recipes for us to try. I’ve tweaked my crisp recipe to include more topping than some I’ve found. I love that extra crisp and sweetness on top. I also use coconut oil instead of the other types of oil some call for. To me, this makes all the difference. I love using coconut oil in baking wherever I can because it adds such a sweetness and richness. Plus, it’s a super food, so win-win. You can make this recipe with any fruit. Blueberry has been my favorite until I tried it with cherries. I used frozen organic Dark Sweet Cherries from Whole Foods. I love that you can use frozen fruit with this recipe because it’s so much easier to make it whenever you like (plus, it’s usually cheaper). A lot of cherry pie or cobbler recipes call for tart cherries. I don’t add any sugar to the fruit, so I went with these dark sweet cherries for a little added sweetness. But trust me, you will not miss the extra sugar. Gluten-free, Dairy-free Cherry Crisp Ingredients: 4 cups dark sweet cherries 3/4 cup almond meal 1 1/4 cup old fashioned oats 1/3 cup maple syrup 1/2 cup coconut oil Pinch of salt Directions: 1. Place frozen dark sweet cherries in the bottom of an 8×8″ baking dish. 2. Combine almond meal, oats, and salt in a separate bowl. Stir in maple syrup. 3. Melt the coconut oil in a pan and then poor into mixture. Stir to combine. 4. Spoon the crisp topping over the cherries. 5. Bake at 350 degrees for 35 minutes (until top browns). 6. Top with vanilla ice cream while still warm (trust me). We use So Delicious Coconut Milk ice cream from Whole Foods. I had a big heaping bowl of this with ice cream yesterday when it came out of the oven. And I may have eaten another one this morning sans ice cream. Enjoy friends and Happy Cherry Month! And a big thanks to Wayfair for putting on this fun series.