3cupsdark sweet cherries, pitted and halved.Fresh or frozen that have thawed.
1-2tablespoontapioca starch or corn starch, depending on how juicy your cherries are.
1tablespoonmaple syrup
1teaspoonlemon juice
Topping:
½cuprolled oatsGF, if needed.
2tablespoonmaple syrup
tiny pinch of salt
¼cupalmonds, chopped.
Instructions
Preheat oven to 375 degrees.
Combine all ingredients for filling in a bowl, coating the cherries well. Spread cherry mixture in bottom of baking dish. I used a 7 inch cast iron skillet. You may want to oil the dish lightly, but I didn't find it necessary.
In another bowl combine ingredients for topping and stir to throughly combine. Evenly spread oat mixture over top of cherries.
Bake for 25-27 or until bubbly around edges and oats have crisped and browned slightly. Allow to cool for about 10 minutes before serving. Top with vegan whip cream or ice cream, if desired.