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Preheat your oven to 350 degrees. You’ll need a 9” pie or baking dish for the crisp (8” should be fine too, or you can also use 2 small 5” dishes.)
You can either mix the topping by hand or use a food processor to make it a bit easier.
Chop or process the almonds until they resemble crumbs with larger pieces.
Add in the almond flour, maple or coconut sugar, unsweetened coconut, vanilla, cinnamon and sea salt.
Stir or pulse in the coconut oil until the mixture is crumbly/slightly pasty but don’t overmix. Place the topping mixture in the refrigerator while you prep the filling.
Place the prepared cherries in a large bowl and add the lemon juice, vanilla, maple or coconut sugar, arrowroot starch and stir to fully combine.
Transfer the cherry mixture to your 9” baking dish or pie dish. Remove topping from fridge and crumble all over the cherries, then bake in the preheated over for about 45 minutes or until topping is golden brown and filling is bubbly. Check at 40 minutes since oven temps vary!
Serve warm or at room temp topped with coconut vanilla ice cream if desired. Store any leftovers in the refrigerator (without ice cream) and reheat slightly in the oven to warm before serving again. Enjoy!