Fresh cherries and raspberries, what a great combo, especially when topped with crunchy almonds, oh yum! This crisp is not your traditional oats and brown sugar combo, but it’s so good. The topping is nutty and doesn’t take away from the fruit, it just adds to the flavor.
This crisp is definitely on the “healthy” side for a dessert recipe. It’s great because you can indulge and not feel guilty, especially if you use stevia instead of sugar. I love a good dessert that you can go to bed feeling good about yourself for eating. Give this a try, your sweet tooth will be satisfied and you’ll feel great too!
Cherry Raspberry Almond Crisp
- 2 cups raspberries
- 2 cups pitted cherries
- 3/4 cup almonds
- 1/2 cup ground flax
- 1/2 cup unsweetened dried coconut
- Stevia to taste or 1/2 cup sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 1/2 tsp. almond extract
- 1/3 cup coconut oil, softened
Preheat the oven to 400 degrees. Grease an 8×8 inch square pan and add in the raspberries and cherries. When the oven is preheated place the square pan filled with fruit in the oven and bake for 15 minutes, or until the fruit is bubbling.
While the fruit is baking make the topping by combining the almonds, flax, coconut, sugar or stevia, and cinnamon in the bowl of a food processor . Pulse to chop the almonds, about 5-10 times depending on how much you want the almonds chopped.
Add in the vanilla, almond extract, and coconut oil. Pulse to combined.
When the fruit is bubbling remove from the oven and sprinkle the topping evenly over the fruit. Return to the oven and bake until the topping is golden, about 15-20 more minutes. Remove from the oven and cool 5-10 minutes. Enjoy warm topping with fresh whipped cream or ice cream!
This can be baked ahead of time and reheated in the oven until warm just before serving!