This cherry crisp can be made with fresh or frozen cherries and has a crunchy oatmeal almond topping. It's absolutely delicious and easier to make than pie!
Preheat oven to 350F and spray an 8-inch square baking dish with cooking spray.
Add frozen cherries, lemon juice, almond extract and arrowroot powder to a saucepan over medium heat.
Bring to a boil then reduce heat to medium low and simmer for 7-10 minutes, stirring and pressing down with a wooden spoon or spatula occasionally to break down the cherries. You want your cherry mixture to thicken up slightly so it coats the back of a spoon without being too drippy.
While cherries are simmering, make your topping. In a medium bowl, stir together oats, almonds, almond flour, maple syrup, coconut oil, vanilla, cinnamon, almond extract and sea salt. Set aside.
Carefully pour cherry mixture into the prepared baking dish. Spoon oatmeal almond topping over the cherries in an even layer.
Bake for 30-35 minutes or until the fruit is bubbling and topping is golden brown.
Let cool for 15-20 minutes then serve warm with vanilla ice cream or whipped topping.