Cherry Almond Crumble

This dessert has become a household favorite!  It is so simple to make and is so delicious I’m sure it will be a favorite in your home as well!  I LOVE cherries so it usually the fruit I choose to use but it is also delicious with blueberries, raspberries or peaches…I’ve included some of my favorite variations at the bottom of the post.

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Cherry Almond Crumble

Cherries:

4 cups pitted sweet cherries

zest and juice from 1 orange

1 1/2 tsp. almond or vanilla extract

1 Tbsp. maple syrup (or any sweetener you like)

Crumble:

1 cup almond flour

1/4 cup coconut palm sugar (again, any sweetener you like)

1/2 cup sliced almonds

6 Tbsp. butter or coconut oil, melted

1/4 tsp. salt

1 tsp. cinnamon

dash of nutmeg

Directions:

Preheat oven to 350° F.  Line a large baking sheet with parchment paper and place 8 ramekins or custard cups on the pan.

In a large bowl combine the cherries, maple syrup, vanilla, orange zest and juice.  Spoon the cherry mixture evenly into each ramekin, about 1/2 cup each.

In a separate bowl stir together the almond flour, palm sugar, almonds, salt, cinnamon and nutmeg.  Pour the melted butter or coconut oil over the dry mix and stir to moisten.  Sprinkle about 1/4 cup of the crumble topping over the cherries.

Cover loosely with foil and bake for 30 minutes.  Remove the foil and bake for an additional 10-15 minutes or until the topping is golden and the cherries are bubbling.  Serve warm topped with fresh whipped cream or vanilla ice cream.

Serves 8.

Recipe Variations:

  • Blueberries with lemon juice and zest
  • Sliced peaches, omit the juice and zest, toss peaches with 2 Tbsp. peach fruit spread (I like St.Dalfours)
  • Raspberries, add an additional Tbsp. of sweetener if the raspberries are too tart
  • Swap chopped pecans or walnuts for the sliced almonds
  • Bake the entire dessert in an 8×8 glass baking dish rather than individual ramekins
  • To make a lower carb dessert use Swerve or any granulated erythritol in place of the maple syrup and palm sugar

This post is shared at:

Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, All Gluten-Free Desserts, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Wednesday Extravaganza, Allergy-Free Wednesday, Wheat-Free Wednesday, Whole Food Wednesday, Fight Back Friday, Gluten-Free Fridays

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Pumpkin Spice Cakes with Pecan Praline Sauce

Pumpkin Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

Pumpkin Spice Cake with Maple-Vanilla Ice Cream and Pecan Praline Sauce

Anyone that knows me knows that I love dessert AND that dessert really isn’t dessert for me unless it has some sort of ice cream in it or on it!  This recipe for Pumpkin Cakes with Pecan Praline Sauce was featured in the Paleo Magazine last year but didn’t list the recipe creator so I don’t have a link to the original recipe for credit, the only thing I changed was adding pumpkin pie spice rather than cinnamon and nutmeg.  I took the liberty of adding a nice healthy scoop of Homemade Maple-Vanilla Ice Cream to the top of this delightful holiday treat to help usher it into the “perfect dessert” category, the addition of the Pecan Praline topping is just enough to put it over the top!!!  These are equally good without the ice cream and even without the topping…but it’s dessert after all…just go for it!  You could even skip the cakes and just have the Maple-Vanilla Ice Cream drizzled with the Pecan Praline Topping!

Pumpkin Spice Cakes

  • 3/4 cup almond flour
  • 1 Tbsp. coconut flour
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. sea salt
  • 1/2 tsp. baking powder
  • 2 eggs, room temperature
  • 1/2 cup organic pumpkin puree
  • 1 Tbsp. coconut oil or butter, melted
  • 3 Tbsp. maple syrup
  • 1 tsp. vanilla

Preheat oven to 350° F.  Lightly grease 6 ramekins and set on a baking sheet.  In a medium bowl, whisk together dry ingredients.  With a hand mixer blend eggs, oil or butter, maple syrup, pumpkin and vanilla until well combined.  Add in dry ingredients and mix well.  Divide batter among the prepared ramekins and smooth the tops with the back of a spoon.  Bake for 20-25 minutes or until the center is set and springs back when lightly pressed.  Remove from oven and cool on a wire rack for 10 minutes.  Carefully remove the cakes from the ramekins and cool completely.

Pecan Praline Topping

  • 1/3 cup maple syrup
  • 1/4 cup canned coconut milk
  • 1/4 cup chopped pecans
  • 1 Tbsp. butter

In a small saucepan, combine all ingredients.  Over medium-high heat, bring to a boil.  Reduce the heat to medium low and simmer until the mixture thickens and reduces a bit, about 10 minutes or so.  Remove from heat and allow to cool slightly.  Serve while still warm or refrigerate in a glass container for up to 10 days.  If storing in the refrigerator, warm the topping in the microwave or on the stove before serving.

No ice cream necessary...

No ice cream necessary…

This recipe is shared at:

 Tempt My Tummy Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Gluten-Free Wednesday, Whole Foods Wednesday, Allergy-Free Wednesday, Fight Back Friday, Gluten-Free Fridays

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