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Prep time
10 minutes
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Cook time
25 minutes
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Makes
9
Author Notes
Alas, summer is wrapping up to a bitter-sweet ending. However, with the back to school season and cooler weather creeping up along comes the season for cherries to sweeten things up a bit. Cherries are now at their peak sweetness, juiciness, and utterly irresistible. —Happy as a Yam
Ingredients
- Cherry Filling Ingredients
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2 cups
fresh or frozen cherries, pitted, sliced in half
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1 tablespoon
cornstarch
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1 tablespoon
lemon juice
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1/2 teaspoon
Almond extract
- Crumb Ingredients
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1/2 cup
coconut oil, melted
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1/2 cup
cane sugar + 1 tsp (reserved for topping)
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2 cups
Bob’s Red Mill all-purpose flour
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1/2 cup
oats
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1/2 cup
pecans, finely chopped
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1/4 teaspoon
Xanthan gum
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1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/4 teaspoon
salt
Directions
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Preheat oven to 375F. Line a square 8″ baking pan with parchment paper and grease the sides.
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In a medium bowl, mix in all the ingredients for the cherry filling.
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In a large bowl, mix in remaining from the crumb ingredients and combine with your hands until the mixture well combined but still has chunks.
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Press the crumb mixture onto the bottom of the prepared pan but reserve 1 cup of the mix.
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Spread cherry filling evenly over the crust.
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Sprinkle the rest of the crumb mixture over cherries and then sprinkle the remainder of the sugar.
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Bake for 25 minutes or until the top is golden. Cool for 15 minutes then transfer pan to the fridge for 30 minutes to harden. This will ensure your squares won’t fall apart. Cut into 3 even rows of 2.5″. Enjoy
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