2 pounds frozen pitted cherries, thawed (not drained), or fresh cherries
3 tablespoons freshly squeezed lemon juice
2 tablespoons honey
For The Crumble
3/4 cup cassava flour
3/4 tiger nut flour
1/3 cup coconut flour
1/2 cup granulated date sugar or coconut sugar
1/2 cup melted palm shortening
1/4 cup unsweetened applesauce
Coconut Whipped Cream or coconut ice cream (optional)
1. Place the oven rack in the middle position and preheat oven to 350 F (175 C).
2. To make the filling: Combine the cherries, lemon juice, and honey in a saucepan. Bring to a boil over a high heat. Reduce the heat to medium and simmer, partially covered and stirring regularly, for about 20 minutes, until the fruit is tender. Keep an eye on it so the fruit doesn’t boil over. Transfer the fruit filling to the bottom of an 8 x 11 inch glass baking dish.
3. To make the crumble: Combine the cassava flour, tiger nut flour, coconut flour, date sugar, palm shortening and applesauce in a bowl. Mix with a spatula until you obtain a dry a crumbly dough. Crumble the dough over the fruit filling.
4. Bake for 30 minutes, or until the crust turns golden brown.
*Serve hot as is or with a generous dollop of Coconut Whipped Cream or coconut ice cream. It can also be served cold.
Yields: 8 Servings
