Although the picture looks more like a blueberry, this is most certainly a Cherry Crisp! A lighter, more simple, and vegan version of the Berry Crumble Bars recipe I posted earlier this year. If making this I do suggest using a 6" skillet or small baking dish - the 8x8 dish I used thinned the crisp out a little too much, in my opinion. Also, as the recipe suggests, topping with ice cream or coconut whipped cream would totally complete this treat. I enjoyed eating this after it was in the fridge because I found that it did not stay together when cutting it warm. This might be due to using the arrowroot powder instead of the tapioca flour though. I would just reheat the slice after I took it out of the fridge and enjoy it that way. Despite all the notes I have on this one, I really enjoyed having this throughout the week as a snack or after-dinner treat. I always prefer to have homemade treats instead of packaged ones, and with extra time at home due to COVID I was happy to finally try this delicious recipe out! Super simple, easy, and enjoyable!
Cherry Crisp (Gluten Free, Paleo + Vegan)
Original recipe found here
Sharing the recipes I prepare to help others eat more nutritious food and begin their journey to a healthier life.