CLCA Day 24 with a Healthier Tart Cherry Crisp

"Cyd's Low-Carb Adventure," Day 24
Breakfast: Triple Berry Smoothie with Chia Seeds and Almond Milk
Lunch: Scotch Eggs
Dinner: Meatloaf Sandwich on a Whole Wheat Tortilla, Corn on the Cob
Dessert: Gluten-Free/Low Sugar Tart Cherry Almond Crisp--pictured

Cyd has been suffering from a lack of pie ever since we got back from Maine (and Wild Blueberry Land's blueberry crumb pie of blessed memory). So I wanted to make her something similar and equally satisfying, but with fewer carbs (some whole grains and no bottom crust), a lot less sugar (mostly stevia), and gluten-free to boot. She LOVED this, and I think you will, too!

Gluten-Free/Reduced Sugar Tart Cherry Almond Crisp
(Source: adapted from Wicked Good Kitchen)
Filling:
6 cups fresh pitted tart cherries (reserve the juice)
1 cup Stevia in the Raw
1/4 cup tapioca flour/starch or arrowroot powder (or corn starch if you don't mind the gluten)
pinch of salt
1/2 teaspoon vanilla extract
1/4 teaspoon pure almond extract

Topping:
2/3 cup gluten-free baking mix (preferably, whole grain)
1/3 cup granulated (or brown) sugar
1/3 cup Stevia in the Raw
1 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled butter, cubed
3/4 cup old-fashioned rolled oats (I used Bob's Red Mill Five-Grain Rolled Cereal)
1/2 cup sliced blanched (or unblanched) almonds

In a large saucepan, combine the cherries and their juice, Stevia, tapioca starch or arrowroot powder, and salt. Stir to combine. Cook over medium heat until completely thickened, 2-3 minutes. Set aside to cool somewhat (warm is okay, but not hot--or refrigerate the filling to make your crisp another day).

In a large bowl, combine the baking mix, sweeteners, cinnamon, and salt. Cut in the pieces of butter with a pastry cutter (or just use your fingertips). Then stir in the oats and almonds.

Spray six one-cup ramekins or three individual pie plates (6 1/2-inch diameter) with nonstick cooking spray. Top ramekins with a generous 1/4 cup of the prepared topping or 1/2 cup (plus) of topping if using larger pie dishes.

Bake at 375 for 35-40 minutes for three larger crisps (not sure about smaller ramekins--I'd start checking at 20 minutes, so 20-30 minutes total?).