Very Berry Cherry Crisp

Cherries and berries marry together to make this fruity crisp spectacular. The crispy topping is delicious with cinnamon, cardamom and my favorite...hazelnuts; and just happens to be dairy free.

Filling:

1 16 oz bag of Very Berry cherry blend of frozen fruit 

2 cups fresh pitted cherries (or 1 16 oz bag of frozen cherries)

⅓ cup brown sugar

2 Tbsp honey

1 tsp cinnamon

1 tsp cardamom

⅛ tsp salt

3 Tbsp minute tapioca

1 tsp vanilla

1 lemon, zest and juice of

1 shot framboise liqueur

Topping:

2 cups oats

½ cup brown sugar

½ cup hazelnuts

1 tsp cinnamon

1 tsp cardamom

⅛ tsp salt

½ cup coconut oil, melted

Preheat oven to 350*. Mix together in a mixing bowl the frozen fruits, cherries, sugar, honey, spices, tapioca, vanilla and juice and zest of the lemon with framboise. Spoon into a 9“ pie plate or 8-9” square baking dish and set aside while making your topping.

In a food processor layer your oats, sugar, hazelnuts, spices and salt. Pulse until nuts are ground and pour in oil pulsing till incorporated. Spread over the filling mixture and bake for 35-45 minutes and the crisp is golden brown.