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


Ingredient Checklist


Instructions Checklist
  • Grate 1 tsp. zest from orange and squeeze it to get 1/4 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.

Nutrition Facts

203 calories; total fat 9g 14% DV; saturated fat 3g; cholesterol 10mg 3% DV; sodium 6mg; potassium -1mg; carbohydrates 30g 10% DV; fiber 4g 16% DV; sugar 20g; protein 4g 8% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.

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Rating: 5 stars
It was excellent quick and easy perfect quick desert Read More