Fresh Picked Cherry Coconut Crisp


Cherries are now coming in from the west coast and they are wonderful! While they are plentiful, fresh and inexpensive try this Cherry Crisp recipe for your family and friends. While red cherries are preferred in this desert, the bi-colored cherries may be your favorite. It's up to you!

Ingredients:

  • ¼ cup of organic granulated sugar
  • 4 teaspoons of cornstarch
  • 5 cups of fresh tart red cherries, pitted, cut in half and packed in your measuring cup.
  • 2 tablespoons of cold water
Topping:
  • ¾ cup of rolled oats
  • ½ cup of brown sugar
  • 1/3 cup of white whole-wheat all-purpose flower
  • ¼ teaspoon ground nutmeg
  • 1/3 cup of coconut oil
  • ½ cup of flaked coconut
  • ½ cup of finely chopped pecans
Preparation:
  1. Preheat your oven to 375 degrees. Lightly butter a 2-quart square baking dish.
  2. Mix your sugar and cornstarch in a large sauce pan. Stir in your Cherries and water. Cook and stir over medium heat until bubbly and it thickens. Pour mixture into prepared baking dish.
  3. Mix oats, brown sugar, flower and nutmeg in a medium mixing bowl. Cut in butter until crumbly. Stir in Coconut flakes and chopped pecans. Sprinkle over filling. Bake for about 20 to 25 minutes or until golden brown. Serve warm with Vanilla Ice Cream on top. If you have any leftovers and I dough it, you can refrigerate. It will serve 6 to 8 people. Enjoy!

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