Life is just a bowl of cherries.
Deep red, firm- but sweet and juicy- cherries remind me of summers from a simpler time. It was when all I needed was a bowl of fresh, ripe cherries bathed in a bowl of ice water on the porch during a late sunset.
As refreshing and sweet as cherries are, they also offer a plethora of health benefits. So don’t think twice about reaching for these delicious red fruits as a snack!
By: Elizabeth Toy
Cherries are a great source of:
- Fiber – Since it makes you feel full, it reduces your chances of overeating. With about 2.9 grams of fiber in each cup of cherries, you’ll reach your recommended daily amount of fiber in no time.
- Flavonoids – Cherries contain Anthocyanin, chemical compounds that give them their dark-red color. Flavonoids are antioxidants that offer anti-inflammatory and anti-carcinogenic properties. Additionally, they help prevent diseases, among other benefits.
- Vitamin C – Vitamin C is essential to nurturing healthy skin, healing organs, and fortifying strong teeth and bones. Just a cup of cherries offers between 8 and 13% of the daily recommended value.
- Melatonin – Cherries contain high levels of phytochemicals, including melatonin, which can help regulate your sleep cycle.
- Potassium – Potassium relieves hypertension, muscle cramping, high blood pressure, and reduces the risk of stroke. And, a cup of cherries offers 9% of your daily recommended value.
While it’s best to consume cherries fresh and raw, if you’re seeking a more decadent seasonal recipe, we have the perfect rich and juicy summertime dessert.
Cherries are in season from as early as mid-April to late August, depending on the variety and location. That leaves us just a little more time to make Bakerita’s cherry crisp. The crisp also happens to be vegan, gluten-free, and paleo-friendly!
For the filling
- 10 oz. dark cherries, pitted and halved (I used fresh, but frozen can be used if fresh are unavailable)
- 1 tablespoon maple syrup
- 1 tablespoon tapioca flour
- ½ teaspoon cinnamon
For the crisp
- ½ cup almond flour
- ¼ cup flaked coconut, chopped into bits
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, softened (use refined for no coconut flavor)
- 2 tablespoons pecans, chopped
- Preheat the oven to 350ºF. Then, lightly grease a 6” skillet or small baking dish with coconut oil.
- In a medium mixing bowl, stir together the cherry halves, maple syrup, tapioca flour, and cinnamon. Next, pour into the prepared pan.
- In the same bowl, combine the almond flour, flaked coconut, maple syrup, coconut oil, and pecans. Stir until the dry ingredients are completely moistened and then crumble evenly over the fruit.
- Place on a baking sheet and bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Finally, serve warm with ice cream or coconut whipped cream.