Ingredients:

  • 1/2 cup (60g) almond flour
  • 1/2 cup (60g) coconut sugar
  • 1 tsp (2g) ground cinnamon
  • 1/4 cup (55g) cold unsalted butter, cubed
  • 2 cups (250g) white whole wheat flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (110g) coconut oil, melted and cooled
  • 3/4 cup (150g) maple syrup
  • 2 large eggs, room temperature
  • 1 cup (240ml) plain Greek yogurt
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (300g) fresh pitted cherries, halved
  • 1 tbsp (15g) cornstarch
  • 1 tbsp (15g) lemon juice

Instructions:

  1. Combine almond flour, sugar, and cinnamon in a bowl. Use a fork or fingertips to rub the cold butter into the dry ingredients until the mixture resembles coarse, sandy crumbs. Set aside in the refrigerator.
  2. Whisk the flour, baking powder, and salt together. In a separate large bowl, beat the melted coconut oil and maple syrup until smooth, then incorporate eggs one at a time. Stir in the Greek yogurt and vanilla extract.
  3. Gently fold the dry ingredients into the wet until just combined; do not overmix.
  4. Toss the halved cherries with cornstarch and lemon juice until evenly coated.
  5. Spread half of the batter into a prepared 9x9 inch square baking pan. Spoon the cherry mixture evenly over the batter, then top with the remaining batter, smoothing it with a spatula.
  6. Sprinkle the chilled streusel evenly over the top. Bake at 350°F (175°C) for 30–35 minutes until a toothpick inserted in the center comes out clean.