PASTRY:
- 1/8 teaspoon Sea Salt
- 1/3 Cup Brown Sugar Swerve, or Brown Sugar
- 1 ¼ Cups Gluten-Free or Regular Flour
- 1/2 Cup Cold, Real Butter–cubed
FILLING:
- 1/2 Cup Swerve, or Sugar
- ¼ Cup Brown Sugar Swerve, or Brown Sugar
- 1/4 Cup Cornstarch
- 1 1/4 Cups Unsweetened All-Fruit Cherry Juice, or Unsweetened All-Fruit Cherry Juice Blend
- 4 Cups frozen or fresh, pitted Red Cherries
TOPPING:
- 3 Tablespoons Gluten-Free or Regular Panko Crumbs
- ½ Cup finely chopped Pecans or Almonds
- 1/3 Cup Gluten-Free or Regular Flour
- 1/3 Cup Swerve, or Sugar
- 1/3 Cup Gluten-Free Coconut or Regular Coconut
- 1/3 Cup Real Butter
Directions
- In a bowl, combine salt, Swerve and gluten-free flour; cut in butter. Press into a greased or oiled 9 x 13-in. baking pan. Bake at 350° F. for 18 minutes.
- For filling, combine Swerves and cornstarch in a saucepan. Stir in juice. Cook over medium heat until thick, stirring constantly. Fold in cherries. Pour over baked crust.
- For topping mix all dry ingredients together. After well mixed, melt butter and add it, mixing completely. Spoon evenly over top, covering completely.
- Bake at 350° F. for 18 minutes.
- Enjoy this easy-to-put-together dessert! I think it tastes best warm!!
This delicious dessert can be served as is, or with whipped cream, ice cream, or sour cream. My favorite is unsweetened Vanilla Yogurt.
