Ingredients
2 cups almond flour
1 cup butter, melted (or coconut oil for vegan version)
1/2 cup sugar
1 tsp vanilla extract
4 cups fresh cherries, pitted
1 tbsp lemon juice
2 tbsp cornstarch
1/2 cup sugar
Directions
Preheat the oven. Mix almond flour, melted butter, sugar, and vanilla extract to make the crust. Press into a baking dish and bake until golden brown.
In a saucepan, combine cherries, lemon juice, cornstarch, and sugar for the filling.
Spread cherry filling over the baked crust and top with remaining crust mixture for a crumb topping.
Bake until topping is golden and filling is bubbly. Allow to cool before cutting into squares.
Serve warm with vanilla ice cream or whipped cream.
Store in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories:
290
Fat:
19
Carbohydrates:
28
Protein:
4
Sodium:
70
Fiber:
3
Sugar:
21
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