Choose sweet or tart cherries for this fruit-forward dessert. Look for both in late summer, when cherries are at their peak.
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.
1 fruit, 1/2 fat, 1/2 high-fat protein, 1/2 other carb, 1/2 starch
It was excellent ,quick and easy perfect quick desert