This isn’t your traditional cherry crisp! It’s easy, paleo-friendly and made on the grill! A fun dessert for summer that is crunchy, sweet and healthier!
Gluten Free Crisp that bursts with fresh, juicy cherries and ooey gooey chocolate in ALL the bites, that justsohappens to be GRILLED into, like, the ultimate dessert consisting of smoky-sweet DELICIOUSNESS.
It’s a real thing that exists In this world. And you should probably try it. Because it’s worth totally staining your cutting board for LIFE and hoping your mother in law doesn’t be like – OH HEY SURPRISE VISIT TIME! – Because she might think you just murdered someone. Especially, if your husband is out doing whatever husbands spend their free time doing (what DO they do anyway?)
BUT, I know it’s definitely not being murdered. I also feel like that might hurt the relationship I have built with my super-sweet mother in-law. You know.
Anyway. Let’s stop talking about such awful things and start talking about grilling, because it’s the time of the month where me and my blogging gals get together for you paleo recipe roundup! This month, we’re talking all things on da ‘que, so let’s get crackin’ and see what we got:
Davida has this Grilled Kale Salad with Lemon Vinaigrette! Who says you can’t grill salad too?! Try this delicious and summery recipe for Grilled Kale Salad with Lemon Vinaigrette! Topped with peaches, shallots and toasted hazelnuts, you will never go back to regular old kale. Click HERE to get the recipe!
Gina has some delicious Grilled BBQ Short Ribs! These grilled BBQ short ribs are covered in a smokey dry rub with an optional BBQ sauce slathered on at the end. They’re cooked low and slow on the grill for a tender meaty summer dinner and served with a fresh grilled pineapple salsa. Click HERE to get the recipe!
Brittany is bringing these Grilled Lemon Pepper Shrimp Skewers! Zesty, light and quick to cook, these shrimp skewers are a grilling favorite. Pair them with grilled veggies or serve over a fresh salad for a crowd-pleasing summertime meal. Click HERE to get the recipe!
Lee has a tasty Prosciutto Asparagus Stuffed Chicken Breast! Have your meat and veggies too! Make this delicious prosciutto asparagus stuffed chicken breast on the grill for a yummy, summer! Click HERE for the recipe!
And, finally, Lexi is bringing more dessert with these Honey Grilled Bananas with Mocha Chocolate Sauce!The perfect healthier Summer dessert! If you’ve never grilled bananas, you need to start with these! Lightly sweetened and topped with a flavorful chocolate sauce for the perfect grilled treat. Click HERE for the recipe!
So. Crisp. Like, on the grill. I can’t even stop obsessing over the fact that we:
- MADE OUR OWN little baking tins out of tinfoil like some sort of cave-man origami. UM HELLO, ADORABLE and Martha-Stewart esque. Look at us champion-ing ON A MONDAY. Aaaand making up our own verbs. Because, like, why not right? Of course, you could also use a skillet like this gluten free summer berry crisp from A Mind “Full” Mom.
- GRILLED a crisp. Like, we did not turn on our oven because WHY would you do such a thing when it’s about 42 bazillion degreed outside. IN FARENHEIT.
- Read above. WE made crisp. ON THE GRILL. Liiike not a typical garlic steak and potato foil packets kinda recipe. A DESSERT. I already obsessively mentioned this, which means I am devoting two points to it. 1 just felt incompl-eat.
See, my fruity-fresh-and-topped-with-the-crunchiest-of-crumbled-goodness face is only thinking about eating this. Not the proper spelling of words. No time for unimportant things. Liiike the English language.
HOLD THE PHONE though. Whiiiiiich you probably are doing right now if you’re like me and scroll through Instagram about eleventy billion times a day. Hi I’m Taylor and I get side-tracked and bored really easy. We didn’t even discuss crumbles that are made of crunchety almonds, coconut sugar (<3 <3 <3) and a winningly-tasty combination of coconut flour and almond meal. Oh and coconut oil.
Like, you could probably do a feel-good-jam during the 20 minutes you’re waiting for this grill up. And you’re healthy jamming for melty-gooey chocolate and soft-and-perfectly-sweet cherries with juuuust the right amount of smokyy-deliciousness that makes your taste buds just about fall right off your HEAD.
Yaaaaas. If that is not a reason to get your groove on then, well, we need to have a little chit-chat about your life.
But, right now there really isn’t any time for that.
Talking with your mouthful is pretty rude. And, well, I’ve actually been doing it this WHOLE TIME.
The magic of the internetz right? Making you believe I’m one of those ultra0classy people that doesn’t lose all sense of proper behaviors in the sight of the magical combination that is chocolate, cherries and crumbly numminess.
P.S Did I mention we grilled a crisp?
Like, please just go and make it already before I do 100 thousand times, and use up all the cherries in the entire universe.
I think it’s gonna happen.
P.s: I’m currently camping right now, so I have zero internet connectional abilities. The hubs and I are venturing into the wilderness from today until Wednesday night. So, if I don’t get to any questions or comments right away – you know why! Now just pray we don’t get eaten by timber wolves.
Grilled Cherry Crisp with Chocolate and Almonds
This isn't your traditional cherry crisp! It's easy, paleo-friendly and made on the grill! A fun dessert for summer that is crunchy, sweet and healthier!
- 3 Cups Cherries pitted and halved
- 2 Tbsp Honey
- 2 Tbsp Dark Chocolate roughly chopped
- 1/4 Cup + 2 Tbsp Almond flour
- 2 Tbsp Coconut flour
- 1/2 tsp Cinnamon
- 2 TbspCoconut sugar
- Pinch of salt
- 1/4 Cup + 2 Tbsp Raw almonds roughly chopped
- 2 Tbsp Coconut oil chilled (so it's hard) and cut into small pieces.
- Preheat your grill on medium heat for about 10 minutes. The temperature gauge should read around 360-370 degrees.
- Cut two pieces of tinfoil into large sheets, about 8 inches long. Lay the pieces on top of each other and fold in each edge about 2 inches, to make a smaller square. Half way through each fold, fold the edges of the tinfoil up, and squish the edges together, to make little square containers about 5-6 inches wide. They don't have to be perfect or beautiful, but do try to keep them roughly that size. Set aside.
- In a large bowl, toss the cherries with the honey until evenly coated. Divide the cherries between the prepared tin foil dishes* (about 3/4 cup cherries per dish) and sprinkle 1/2 Tbsp dark chocolate over each dish. Set aside. **
- In a medium bowl, stir together the almond flour, coconut flour, cinnamon, coconut sugar, salt and roughly chopped almonds until combined.
- Add in the chilled coconut oil pieces and blend, using your hands, into the flour mixture until the mixture turns into fine crumbles and there are no longer and large chunks of coconut oil remaining. Divide the crumb topping between each of the tinfoil dishes.
- Place the dishes onto the grill, on indirect heat (not right on top of the flames) and cook until the cherries are juicy, and bubbly and the crumb topping is golden brown, about 20 minutes.
- Let cool slightly, top with coconut milk ice cream (if desired) and DEVOUR.
It's okay if the cherries don't totally fill each container. But, resist the urge to fill them more. If you don't divide the cherries between 4 containers, there is too much liquid when cooking, and the crisp will not be crispy.
*you can mix the chocolate into the cherries when adding the honey, if you want. However, I like to add it separately to make sure each crisp gets the optimum amount of chocolate!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
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Want more Summery Paleo treats?
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