Nutrition per serving may change if servings are adjusted.
½ cup old-fashioned rolled oats
¼ cup almond flour
¼ cup packed brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons sliced almonds
2 tablespoons ground flaxseed
1 teaspoon ground cinnamon
1 pound fresh or frozen unsweetened pitted cherries
1 tablespoon cornstarch
Grate 1 tsp. zest from orange and squeeze it to get ¼ cup juice. Set the zest and juice aside.
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.
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.