Serves 10
We love cherry picking! After climbing the trees and picking these little cute gems, making this delicious dessert is the perfect way to end the day. It’s even better with our Honey Nut Ice Cream (p. 237) on top!
We use a cherry pitter (we got ours at the dollar store) to remove the seeds of the cherries when we get home from the farm. Then we freeze them for summer-fresh cherries all year long!
INGREDIENTS
• 5 C frozen tart cherries
• ¾ C dates, diced finely and separated
• ½ C maple syrup
• ¼ C palm shortening or butter
• 2 Tbsp honey
• 2 eggs
• 1 Tbsp vanilla extract
• 1 C coconut flour
• 1 C raw macadamia nuts, chopped
• 1 Tbsp and 1 tsp cinnamon, separated
• 1 tsp baking soda
• ½ tsp salt
• ½ C coconut oil
• ½ tsp nutmeg
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Combine cherries, ½ cup dates, and maple syrup in mixing bowl—be sure to break up any date or cherry clumps.
2. Spread cherry mixture into greased 9-by-13-inch baking dish.
3. Beat palm shortening, ¼ cup dates, and honey together.
4. Add eggs and whip until thoroughly combined.
5. In separate bowl, whisk together flour, macadamia nuts, 1 tablespoon of cinnamon, baking soda, and salt.
6. Slowly add mixed dry ingredients into wet until a crumbly mixture forms.
7. Sprinkle crumble over cherry mixture in the baking dish.
8. Mix coconut oil with remaining teaspoon of cinnamon and nutmeg; drizzle over top of crumble.
9. Bake at 350 degrees for 45–60 minutes (fresh cherries may take longer than 45 minutes).
