I am playing with my “crumble” topping. I feel like with the almond meal, it seems “gritty” sometimes. It gets a nice crispiness to it, but I added more tapioca flour this time in the hopes of getting a smoother texture. It doesn’t look like a “crumble” anymore, so now it’s just a “bake”. The topping actually tasted like pie crust, and I think that I will keep that modification for future experimentation!
- 2 cups whole pitted dark cherries
- 2 Tbsp tapioca flour + 1/4 cup tapioca flour
- Juice of 1/2 orange
- 1 Tbsp + 1 Tbsp grade B maple syrup
- 1/4 cup almond meal
- 2 Tbsp ghee (or butter if you’re primal)
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
Preheat oven to 350 degrees. In a bowl, combine cherries, orange juice, 2 Tbsp tapioca, and 1 Tbsp maple syrup. Stir and put into ramekins (how many depends on their size). In a separate bowl, melt ghee and add remaining ingredients. Spoon almond meal topping over the cherries. Bake for 30 minutes. Check and be sure top isn’t burning before the mixture becomes bubbly. If it is getting too dark, loosely place a piece of aluminum foil over the top and continue to bake. Remove from oven and allow to rest for 15 minutes.