It's cherry season and Memorial Day Weekend is upon us, so I thought I'd spend some time in the kitchen this week coming up with a way to use all the cherries we bought at the market the other day. Every time we go grocery shopping, one of us ends up putting a big bag of cherries in the cart--they just look so good!

This recipe is grain-free and made without refined sugars (just a little bit of honey--the cherries themselves are sweet enough!). They'd be great right out of the oven with a scoop of your favorite dairy-free (or regular) ice cream, but they also keep pretty well in the fridge and make a delicious snack, dessert, or even a sweet breakfast treat!

Ingredients:

For the crust:

1 cup almond flour
4 tablespoons coconut flour
4 tablespoons coconut oil
2 tablespoons honey
2 eggs

For the cherry filling:

2 cups fresh cherries, pitted
2 tablespoons honey
1 teaspoon vanilla extract
2 tablespoons arrowroot powder

For the crumb topping:

4 tablespoons grass-fed butter, melted
1/2 cup coconut flour
1-2 tablespoons honey, to drizzle on top

Instructions:

Preheat oven to 350 degrees.
In a medium bowl, mix together the crust ingredients until smooth and well incorporated. Spoon the crust out into a baking dish (I used an 8 x 4 inch one). Press it down well, making sure it's evenly spread out around the bottom of the dish and up the sides a bit. (I actually made my crust too thick this time, so next time I'll be sure to really pat it down so it's a bit thinner.) Bake at 350 for about 20 minutes, or until golden brown.
While the crust is baking, transfer pitted cherries, honey, and vanilla extract to a small sauce pot. Bring to a simmer over medium-low heat, stirring occasionally. Once the cherries have expelled some liquid, add the arrowroot powder and stir well to combine. Remove from heat and allow to cool slightly.
In a separate bowl, combine the grass-fed butter and coconut flower together until crumbly (you should be able to handle it with your fingers).
Pour the cherry filling over the crust and top with the coconut flour crumb topping. Drizzle with half of the honey and bake at 350 for an additional 20 minutes. Remove from heat, drizzle with more honey, and serve warm.