So how much of the Olympics have you been watching?! I can’t believe it’s over soon! Our Canadian women are kicking some serious butt; it’s so amazing to watch.
I’ve been loving the beach volleyball (mostly their incredible bodies!), gymnastics, swimming and track. Watching these amazing athletes compete I can’t help but wonder why my parents didn’t push me extra hard into sports? Didn’t they want a moment like that?! Watching their daughter compete at the Olympics? C’mon Mom and Dad, what the heck? OK in all fairness I’m sure I voluntarily bailed out on most of my extra curricular activities as a kid. But it’s never too late, right? Do you think if I start training now I can qualify for 2020? I’ll be right up there with the oldest Olympian 😀 Ohhh well that’s what dreams are for and if anything, it’s super motivating to work extra hard in the gym.
So while I was lounging around getting my Olympics on, this recipe idea popped into my head. Usually I just jot them down in my phone for later but this time I had to make it because I realized I was starving. Afterall, a future Olympian needs to eat!
I had just bought a big bag of BC cherries and I knew they had to make their way into this recipe. BC cherries are some of the best around. They are sweet, but not too sweet and tart, but not too tart – so basically perfect!I made this cherry crumble with organic coconut sugar and gluten-free flour and oats. At the very end I thought it needed one more thing – chocolate! Duh. It’s the answer to everything, right? Unfortunately, I only had 2 squares left in my bar so if you have more feel free to make them extra chocolatey. I chopped them up and sprinkled them on top just after I took them out of the oven. It was the perfect addition #NoRegrets.
This recipe is super versatile so if you’re not a fan of cherries or have an abundance of another type of fruit in your fridge, feel free to substitute. I think I’ll have to make these again with berries, rhubarb or peaches or a combination! The options are endless 🙂
- 2 cups fresh cherries (about 350g), washed and pitted
- 1/4 cup water
- 2 Tbsp coconut sugar
- 2 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 3 Tbsp arrowroot starch + 1/2 cup cold water
- 1 cup gluten-free rolled oats
- 3/4 cup gluten-free flour
- 1/2 cup coconut sugar
- 2/3 cup butter (150g), room temperature
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 3/4 ounce 85% dark chocolate, rough chopped
- Preheat oven to 350F. Line a 9 x 9 inch baking pan with parchment paper.
- To make the filling, add cherries, water, coconut sugar, lemon juice and vanilla to a medium saucepan. Bring to a boil and reduce heat for 10 minutes to thicken. Once the cherries are soft, mash them with a fork or potato masher.
- Meanwhile, make the base and crumble topping. In a large mixing bowl, add oats, flour, cup coconut sugar, baking powder, salt and butter. Mix with hands until crumbly.
- Press about 2/3 of the crumble into the bottom of the baking dish.
- Once the cherries have cooked down, mix 3 Tbsp arrowroot starch with 1/2 cup cold water in a small bowl, pour over the cherries. Bring back up to a quick boil for 1 minute until the sauce becomes really thick. Remove from heat. Pour over base.
- Add remaining crumble on top.
- Bake for 35-40 minutes until golden and bubbly.
- Remove from oven and sprinkle chocolate on top.
- Allow to fully cool before cutting into squares.
- Keep leftovers refrigerated.
- 169 Calories, 22g Carbs, 2g Fibre, 9g Fat, 2g Protein, 9g Sugar
- Please Note: Nutritional info is gathered from MyFitnessPal and may vary depending on your ingredients. Therefore, it is not always 100% accurate and meant to be used as a reference only.
So tell me…
What’s your favourite part of the Olympics so far?
Do you think I can qualify for 2020?
What’s your favourite fruit crumble?