Description

This Cherry Crisp is a delightful and wholesome dessert featuring juicy cherries topped with a crunchy oat and pecan crumble. Sweetened with honey and a brown monk fruit blend, this recipe offers a perfectly balanced sweetness with a hint of vanilla and lemon zest. It’s baked until golden brown and bubbly, making it an ideal treat for any occasion.

Ingredients

Scale

Filling

4 cups Cherries (either sour or sweet cherries, pitted)
1/3 cup Honey
1 tbsp Lemon juice
1 tbsp Arrowroot powder (or cornstarch)
1 tsp Vanilla extract

Topping

3/4 cup Rolled oats
3/4 cup Pecans
3 tbsp Besti Brown Monk Fruit Allulose Blend (or brown sugar)
1/8 tsp Sea salt
3 tbsp Unsalted butter (or coconut oil for dairy-free; plus more for greasing the pan)

Instructions

Preheat and Prepare Dish: Preheat the oven to 350°F (177°C). Grease an 8×8-inch baking dish with butter or coconut oil, or spray with avocado oil spray to prevent sticking.
Mix the Cherry Filling: In a large bowl, combine the pitted cherries, honey, lemon juice, and vanilla extract. Sprinkle the arrowroot powder or cornstarch over the mixture and stir well to evenly coat the cherries. Transfer this filling evenly into the prepared baking dish.
Prepare Pecans: On a cutting board, divide the pecans into two portions. Chop one half into small pieces, then chop the other half more finely until it resembles a coarse powder. This variation in texture adds depth to the topping.
Make the Crisp Topping: In a separate large bowl, mix together the rolled oats, the two sets of chopped pecans, the Besti Brown Monk Fruit Allulose Blend (or brown sugar), and sea salt. Add the softened butter or coconut oil and mix using your hands or a pastry cutter until combined into a crumbly texture.
Assemble the Crisp: Evenly crumble the oat and pecan topping over the cherry filling in the baking dish, covering it completely.
Bake the Crisp: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the topping is golden brown and the cherry filling is bubbly.
Cool and Serve: Remove the crisp from the oven and allow it to cool for 5-10 minutes to let the filling settle before serving. Enjoy warm for the best experience!

Notes

You can substitute coconut oil for butter to make this recipe dairy-free.
If you don’t have arrowroot powder, cornstarch works equally well as a thickener.
For a sweeter topping, brown sugar can be used instead of the monk fruit blend.
To prevent sticking, ensure the baking dish is well-greased with butter or oil.
This crisp is delicious served with a scoop of vanilla ice cream or a dollop of whipped cream.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cherry crisp, healthy cherry dessert, baked fruit crisp, oat pecan topping, dairy-free option, low sugar dessert