Look at this, Guys.
It’s a miracle: a seasonal dish, ON. TIME.
I know! Who kidnapped me and replaced me with an organized, punctual imposter?!
I’m still trying to figure it out too.
Meanwhile though, let’s talk Crisp.
As in crisp that’s perfect for backyard barbeques. As in July 4th barbecues. As in crisps that feature summer cherries and good ol’ Granny Smith apples for a hearty dose of Americana dessert on this, our American holiday.
Crisps are easy. They’re all the goodness of pie, without the hassle of crust.
So, when you’re considering what you want to be nibbling as the sunset turns to night sky and the crickets start to chirp and you’re all anticipating the first firework, give this recipe staunch consideration.
It’s star-spangled yum.
Ooo. And make sure to serve warm, with a scoop of vanilla ice cream – because even if you don’t like ice cream (*ahem*) there’s no better way to eat warm, subtly caramel crisp than with a scoop of melting sweet cream.
By the way – there should be a recipe category called, “Paleo, But You’d Never Know It”.
Because this is, but you wouldn’t.
And also? It’s gluten free.
If you’re not proponent of butter in your Paleo dishes – you can swap it out for coconut oil – although, I make no promises about how that will bode for the caramel element of the filling. Best of luck, and let me know. 😉
Caramel Apple Dark Cherry Crisp
For the Crisp topping:
- 1/2 cup chopped pecans
- 1/2 cup almond flour
- 1/2 cup sliced almonds
- 2 tablespoons arrowroot powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon coarse salt
- 3 tablespoons (light colored) maple syrup
- 4 tablespoons really cold butter, cut into cubes
For the Fruit filling:
- 4 tablespoons salted butter
- 2 cups diced Granny Smith apple
- 2 cups pitted and halved dark red cherries
- 1 teaspoon lemon zest
- 1 1/2 tablespoons arrowroot powder
- 1/2 teaspoon cinnamon
- dash of salt
- 5 tablespoons light colored maple syrup
Preheat oven to 350 degrees F.
For the crisp:
In a medium sized bowl, combine the pecans, almond flour, almonds, arrowroot powder, cinnamon, nutmeg, and salt. stir with a fork to combine. Add in maple syrup and stir again. Crumble will stick together in clumps. Work cold butter in with fingers. Pinch it into the crumbs as evenly as you can, but some butter-chunks will remain. That's OK. When finished, put crumble in the fridge until ready to use.
For the filling:
Heat an oven-safe skillet over medium heat. Add butter and allow to melt as the skillet heats.
In a medium bowl, toss together diced apple, cherries, lemon zest, arrowroot powder, cinnamon, and salt. Toss to combine. Add in maple syrup and toss again. Add all ingredients to butter in the hot skillet. Cook until a thick, caramel sauce forms, stirring constantly (this will only take a couple minutes depending on the temp of your skillet. Continue to cook and until apples are crisp-tender ( about 3 - 5 more minutes). Remove from heat. Remove crisp topping from the fridge and use fingers to crumble it over the top of the fruit/caramel mixture as evenly as possible. Bake in the oven for 25-35 minutes, until the edges are bubbly and the crisp topping is golden brown.
Sara| Home is Where the Cookies Are
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