Sweet Cherry Cobbler
by Amie Valpone
1 can cherry pie filling
Juice of 1 fresh orange
2 tbsp. sugar
1/3 cup almond meal
2 tbsp. coconut oil
2 tbsp. ground flax seeds
1/2 cup finely ground Crunchmaster Cinnamon & Sugar Grammy Crisps
2 tsp. fresh orange zest
Preheat the oven to 350 degrees F. Prepare a baking dish with nonstick baking spray.
In a small bowl, combine cherry pie filling and fresh orange juice; mix well to combine. Set aside.
In a food processor, combine sugar, almond meal, coconut oil, flax seeds and Crunchmaster Grammy Crisps; pulse until it forms a crumb-like texture.
Place the cherry pie and orange mixture into the prepared baking dish. Top with crunchy cracker topping; spread evenly across the entire dish.
Place into the oven to bake for 20 minutes or until golden brown and bubbling. Remove from the oven; set aside to cool for 10 minutes. Garnish with fresh orange zest.