Crust & Crumb Topping:
- 2 cups almond flour
- 1 cup oat flour
- 1/4 cup oats (only in crumb topping!)
- 1/2 cup melted refined coconut oil
- 1/3 cup + 2 tbsp pure maple syrup
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 cup cherries (fresh or frozen)
- 2 tbsp pure maple syrup
- 1 tbsp water
- 1/2 tsp cornstarch
Line a 9×13″ pan with tin foil and spray with cooking spray — this makes for easy clean up. Preheat the oven to 350 degrees F.
Begin with the cherry filling. Add the cherries, maple syrup, and water to a small saucepan on the stove over low to medium heat. Smash the cherries once able to and mix in the corn starch. Let the fruit simmer for about 5 minutes until it begins to thicken. Remove from the heat and place in the fridge to thicken further.
Then begin the crust. In a large mixing bowl combine the almond flour, oat flour, and salt.
Next add in the melted coconut oil, pure maple syrup, and vanilla extract. Combine evenly.
Add 2/3 of the mixture to a greased or lined 8×8 baking dish. Flatten into a crust.
Pour the cherry filling onto the crust and spread evenly.
Add the oats to the remaining 1/3 of the crust mixture and combine to make the crumble topping. Next add the crumble topping on top of the cherry filling.
Bake for 30 minutes.