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Natural Awakenings Twin Cities

Warm Black Cherry Crisp

Warm black cherry crisp

Tip: Frozen cherries are much easier to use than fresh for this recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails, or non-alcoholic beverages. For example, you can combine some of the cherry juice with club soda and some crushed mint for a refreshing spritzer.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4-6

4½ c. frozen black cherries, thawed and chopped
¼ c. maple syrup, preferably local
½ t. ground cinnamon
½ t. ground allspice
¼ t. ground cloves
1 T. fresh thyme leaves

Topping Ingredients:
1 c. old-fashioned rolled oats
½ c. almond flour
½  c. pecans, chopped
1/3 c. maple syrup, preferably local
5 T. coconut oil, melted, divided
1/8 t. table salt

Optional, to Serve:
Fresh thyme sprigs, for garnish


  1. Place top oven rack in the center position and pre-heat oven to 350°F.

  2. Combine thawed chopped cherries, maple syrup, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.

  3. Combine rolled oats, almond flour, pecans, maple syrup, three tablespoons melted coconut oil, and salt in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside. 

  4. Lightly grease the four 9-oz. oval cast iron baking dishes (or the 10” cast iron skillet) with remaining coconut oil.

  5. Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.

  6. Place into pre-heated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly.

    Tip: If using a 10” skillet, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes. 

  7. Remove from oven and set aside to cool for 5-10 minutes before serving. Enjoy! 

Read the full March 2023 Magazine