Lemon Cherry Crumble

2 cups of cherries, halved and pitted

Zest of 1 lemon

Juice of 1 lemon

1/4 cup maple syrup

1 cup gluten-free rolled oats

1/4 tsp cinnamon

3+ tbsp coconut oil, unrefined

1. Preheat oven to 375°.

2. Coat two 5" tart dishes or four mini ramekins with coconut oil.

2. In a bowl combine cherries, lemon zest, lemon juice and maple syrup.

3. In another bowl combine oats, cinnamon and 3 tbsp coconut oil.  Use your hands or a fork to mix it together.  I recommend using your hands so the warmth can melt the coconut oil just enough to make it all crumbly.

4. Pour the cherry mixture into the tarts or ramekins and top with the oat mixture.  Place onto a parchement lined baking sheet.

5. Bake for around 30 to 35 minutes until the cherry filling is bubbling and the topping is starting to brown.

Serves 2 or 4  |  crystalvaughn.com