Not only is this Sweet Cherry Crumble gluten free but it also contains no refined sugar. Talk about a guilt free way to treat yourself to some yummy dessert
Start by making the crumble: in the bowl of your food processor, combine the sliced almonds, rolled oats, almond flour, tapioca starch, coconut flour, cinnamon, baking soda, salt and cream of tartar. Pulse a few times until evenly combined.
Add the chilled coconut oil and pulse a few more times until the mixture is well combined but still crumbly. Set aside.
Now make the cherry filling: in a separate bowl combine the starch, ground cinnamon and salt. Mix well. Place the pitted cherries in a large mixing bowl and sprinkle the tapioca mixture over them. Toss to completely coat the cherries.
Transfer to a 9" square baking dish and pour in the maple syrup and vanilla extract.
Dump the crumble mixture over the cherries and distribute it evenly across the top with your fingers.
Bake for 50 to 55 minutes until the topping is golden brown and the filling is bubbling around the edges. Remove from the oven and allow to cool for at least 1 hour before serving.
Leftovers will keep in the refrigerator for up to a week but are best served warm; reheat for a few seconds in the microwave.