Low Iodine Cinnamon-Walnut Cherry Oat Crisp
Total time1 hr 5 min
Prep time15 min
Cook time40 min
4.7(22)
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Learn more →Ingredients
6 servings
For the cherry filling
- 5 cups fresh or frozen pitted cherries (about 1 ¾ lb), thawed if frozen
- 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
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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