• Preheat the oven to 350F degrees and adjust the oven rack to the middle position.

Crisp Topping

• In a small mixing bowl, stir together the almond flour, oats, tapioca flour, and salt. Add in the butter cubes and the almond paste and mix into the dry ingredients using two forks or your fingers. Mix until the mixture becomes moistened by the butter (much like a cookie dough).
  5 tablespoons blanched almond flour, 5 tablespoons rolled oats, 2 tablespoons tapioca flour, 1 pinch salt, 3 tablespoons unsalted butter, cold and cut into cubes, 1 tablespoon almond paste
• Add the maple syrup and almond extract and stir to thoroughly combine. Place the crips topping in the refrigerator while you prepare the cherries.
  2 tablespoons pure maple syrup, 1/4 teaspoon almond extract

Cherry Filling

• Use the cherry pitter to pit the cherries. Slice the cherries in half - or you can leave whole if you prefer.
• Add the prepared cherries to a small mixing bowl. Sprinkle the tapioca flour, maple syrup, and almond extract over the cherries. Stir to combine.
  2 ¼ cups fresh cherries, pitted and halved, 2 tablespoons pure maple syrup, 2 teaspoons tapioca flour, 1/4 teaspoon almond extract
• Spoon the cherry filling into the mini casserole dishes. For any extra liquid, equally divide it among the crisps. Sprinkle the crisp topping over the cherries. Bake for 30 minutes, or until the crisp topping is golden brown and the cherry filling is bubbly. If the topping is browning too quickly, loosely cover with aluminum foil until finished baking. Tip - Place the filled mini casserole dishes on a small baking sheet to bake. This will make getting the small dishes in and out of the oven easier.
• Cool the crisps for a few minutes on a cooling rack before serving - the crisps are best enjoyed warm. Top with ice cream or whipped cream and Enjoy!