Choose sweet or tart cherries for this fruit-forward dessert. Look for both in late summer, when cherries are at their peak. Source: Diabetic Living Magazine, Summer 2018

Diabetic Living Magazine
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Ingredients

Directions

  • Grate 1 tsp. zest from orange and squeeze it to get 1/4 cup juice. Set the zest and juice aside.

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  • Heat an 8-inch cast-iron or other heavy skillet over medium heat. Add oats and cook until toasted, stirring occasionally, about 3 minutes. Add almond flour, brown sugar, melted butter, almonds, flaxseed, and cinnamon. Cook, stirring constantly, until the mixture clings together in coarse crumbs, about 1 minute. (Be careful, as the topping can brown quickly.) Transfer to a bowl.

  • Combine cherries and cornstarch in the skillet. Stir in the reserved orange zest and juice. Cook over medium-high heat, stirring constantly, until thick and bubbly. Cook and stir for 2 minutes more.

  • Sprinkle the reserved topping over the cherry mixture.

Tips

Sugar Substitute: We do not recommend a sugar substitute for this recipe.

People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Nutrition Facts

203 calories; 9 g total fat; 3 g saturated fat; 10 mg cholesterol; 6 mg sodium. 30 g carbohydrates; 4 g fiber; 20 g sugar; 4 g protein;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
06/13/2019
It was excellent quick and easy perfect quick desert Read More