Cherry Cranberry Oat Crisp

NOTES:
– You can use fresh or frozen fruit in this recipe.
– The sweetness of your fruit will determine if you need sweetener or not. Sweeten to taste with your favorite natural sweetener. Stevia, honey, maple syrup and sucanat could all work great.
– I cook my fruit first so I can taste it before it goes in the oven, that way I can better control how much sweetener and spices I want to add.
– Top with whipped cream or thick Greek yogurt if desired.

METHOD

Cherry Cranberry Filling: In a medium sauce pan heat cherries, cranberries, water and ginger over medium high heat. When you hear the fruit start to sizzle and cranberries start to pop reduce heat to medium. Stir a few times watching mixture, add more water if needed. Cook about 8 minutes until the fruit is saucy but still a bit lumpy. Take off the heat and add vanilla and desired sweetener to taste.

Oat Crisp Topping: Combine the oats, coconut oil, salt and dried cherries in a bowl.

Assembly: Preheat oven to 350˚F with the rack in the middle. Spray four 6 ounce oven safe ramekins with cooking spray. Arrange them on a baking sheet. Evenly divide the cherry-cranberry filling among the ramekins. Top with the oat mixture. Bake for about 15-20 minutes until oats are golden brown. Remove from oven, let cool a few minutes. Top with cherry whipped cream.

Cherry Whipped Cream: In a stand mixer whip cream until light and fluffy. Gently fold in cherry jam. Store in refrigerator until ready to use. You will have extra whipped cream. I am sure you can find ways to enjoy it!