Low Sodium Cinnamon-Walnut Cherry Oat Crisp

Total time1 hr 5 min

Prep time15 min

Cook time40 min

Low Sodium Cinnamon-Walnut Cherry Oat Crisp

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Ingredients

6 servings

For the cherry filling

5 cups fresh or frozen pitted cherries (about 1 ¾ lb), thawed if frozen
Sweet Red Cherries O Organics Organic Cherries Sweet Clamshell Prepacked - 1 Lb Rainier Cherries Prepacked Bag - 2 Lb Red Cherries Kopke Sweetums Cherries
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2 tbsp maple syrup
1 tbsp arrowroot starch
1 tsp vanilla extract

For the oat-walnut topping

1 ½ cups old-fashioned rolled oats
1 cup raw walnuts, roughly chopped
¼ cup almond flour
3 tbsp maple syrup
3 tbsp coconut oil, melted
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish with a small amount of coconut oil.
2
In a large mixing bowl, combine the cherries, 2 tbsp maple syrup, arrowroot starch, and vanilla extract. Stir until the cherries are evenly coated and the starch is fully dissolved with no dry pockets. Transfer the mixture to the prepared baking dish and spread into an even layer.

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