I'm alllll about the small wins this week.
Small wins are...
...when you walk into the grocery store, and perfectly ripe cherries are on sale.
...when you bring home a cherry pitter, and your boyfriend is totally mesmerized by said pitter, and proceeds to pit all of the cherries in the house for you, just for fun.
...when a cherry crumble first comes out of the oven, and fills the house with the scent of vanilla and plump baked berries.
Small wins are...
...when you reach the top of a really big hill on your bicycle, that you were sure you would have to stop and walk up.
...when you finish that bike ride and remember you just made cherry crumble.
...when leftovers from said cherry crumble are still in the fridge, and they taste just as good as the day before.
What are your small wins this week? (They should probably include this Cherry Crumble).
Serves: 2 | Total Time:
- 2 cups chopped and pitted cherries
- 1 tablespoon arrowroot powder
- 1/4 teaspoon cinnamon
- 2 tablespoons coconut oil
- 1 tablespoon honey
- 1/4 teaspoon vanilla
- 1/16 teaspoon salt
- 3 tablespoons coconut flour
- 1 tablespoon sliced almonds
- 1 tablespoon desiccated coconut
- Preheat the oven to 375°F. Grease an 8-inch skillet.
- In a small bowl, combine the cherries with the arrowroot powder and cinnamon. Toss so that the cherries are coated evenly. Distribute evenly in skillet.
- In a small bowl, melt the coconut oil and honey together. Briefly whisk in the vanilla.
- In a seperate bowl, whisk together the salt, coconut flour, sliced almonds, and desiccated coconut.
- Add the melted coconut oil mixture to the flour mixture, and use your fork to stir until full combined and a corse meal is formed. Sprinkle the crumb over the cherries in the skillet.
- Place in center wrack of oven and bake for 15-20 minutes, until the cherries are bubbling and the crumble topping is golden brown. Allow to cool for 5 minutes before serving.