Ingredients
For the cherry filling:
2 lbs. pitted and halved cherries (about 5-6 cups)
3 Tbsp. grass-fed butter, ghee, or coconut oil
1 Tbsp. vanilla extract
1/3 cup coconut sugar
1 Tbsp. arrowroot starch
For the crisp topping:
¾ cup blanched almond flour
1 cup raw almonds*
½ cup unsweetened shredded coconut
¼ cup coconut sugar
4 Tbsp. grass-fed butter, ghee, or coconut oil
2 teaspoons of cinnamon
Pinch of sea salt
Instructions
Recipe Notes
*Can use pecans and walnuts in place of almonds. Or any combination of those 3.
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