Rating: 5 stars
2 Ratings
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  • 3 star values: 0
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  • 1 star values: 0

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


Recipe Summary

25 mins
25 mins


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

1/2 cup
203 calories; protein 4g; carbohydrates 30g; dietary fiber 4g; sugars 20g; fat 9g; saturated fat 3g; cholesterol 10mg; sodium 6mg.

1 fruit, 1/2 fat, 1/2 high-fat protein, 1/2 other carb, 1/2 starch