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Skillet Cherry Crisp (Paleo)
Ingredients
  • subheading: For the cherry filling:
  • 2 lbs pitted and halved cherries (about 5 to 6 cups)
  • 3 tbsp grass fed butter, ghee, or coconut oil
  • 1 tbsp vanilla extract
  • ⅓ cup coconut sugar
  • 1 tbsp arrowroot starch
  • subheading: For the crisp topping:
  • ¾ cup blanched almond flour
  • 1 cup raw almonds*
  • ½ cup unsweetened shredded coconut
  • ¼ cup coconut sugar
  • 4 tbsp grass fed butter, ghee, or coconut oil
  • 2 tsp cinnamon
  • pinch of sea salt
Steps
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