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Ingredients
-
2 1/2 pounds
pitted ripe cherries
-
70
grams coconut flakes
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3/4 cup
coconut sugar
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Zest of 1 lemon
-
80
grams sweet rice flour
-
60
grams almond flour
-
1/2 teaspoon
salt
-
1/2 teaspoon
cinnamon
-
115
grams (1 US stick) cold unsalted butter, cut into cubes
Directions
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Preparing to bake: Heat the oven to 375° F. Lightly grease a 9-inch pie pan.
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Preparing the filling: Put the cherries, coconut flakes, 1/4 cup of the coconut sugar, and lemon zest in a large bowl. Toss them together and let them sit, mingling, for 15 minutes while you prepare the topping.
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Making the topping: Combine the sweet rice flour, almond flour, salt, cinnamon, and the remaining coconut sugar. Quickly, work the butter into the topping, until the cubes are about the size of lima beans.
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Baking the crisp: Put the cherry filling into the pie pan. Pat the topping onto the cherry filling. Slide the pie pan into the oven. Bake until the topping is browned and the cherry juices are bubbling in the pan, about 45 minutes.
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Remove the crisp from the oven and allow it to cool until it's warm but not volcanic.
Shauna writes about food. Danny cooks it.
We grow excited every Saturday morning to go to the farmers' market. This time of year, a Billy Allstot tomato is enough to make us look like goons at the stand, jumping up and down with excitement. We will eat one slice with sea salt, standing over the sink. Another goes to our baby daughter. The rest might go into the smoker to make smoked tomato salsa, or thrown together with watermelon and good olive oil for a watermelon gazpacho, or stacked with smoked salmon and drizzled with horseradish sour cream.
Every day is new. I have no idea what we're having for dinner tonight. But I'm sure interested to find out.
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