Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios.
1 | Preheat oven to 375°F. Arrange eight 1/2-cup ramekins on baking sheet.
2 | Toss together cherries, 2 Tbs. maple syrup, arrowroot powder, orange zest,2 tsp. vanilla extract, cinnamon, and almond extract in medium bowl. Fill each ramekin with generous 1/3 cup cherry mixture, and set aside.
3 | Toss together oats, coconut, almond meal, coconut sugar, oat flour, and salt in medium bowl. Stir in oil, remaining 1 Tbs. maple syrup, and remaining 1 tsp. vanilla extract. Add pistachios, and stir until combined. Top each ramekin with 1/4 cup pistachio mixture.
4 | Bake 20 to 25 minutes, or until crisps bubble around edges and tops are golden.