If you have diabetes you more than likely have gout and vice versa. Gout is a type of arthritis that results when uric acid builds up in the body. This build-up causes pain, mainly in your big toe. So, what’s the connection between diabetes and gout? According to WebMd, people with diabetes usually have high levels of uric acid in their blood as a result of excess fat. This causes your body to create more insulin, which makes it harder for your kidneys to get rid of the uric acid, and this may lead to gout.
If you suffer from gout and diabetes you may find some relief by adding black cherries to your diet. This small fruit is packed with nutrients, including protein, carbs, manganese, potassium, Vitamin C and fiber. They also contain phytochemicals that work to calm inflammation and lower uric acid in the body, helping to relieve gout and arthritic pain. Want to know an added benefit of black cherries? They have a low glycemic index and therefore do not raise your glucose level as much as others.
The recipe below for black cherry crisp is refined sugar-free and is packed with fiber and spices. It is also quick and easy to make. The cast iron cookware is a great buy. I have had a similar one for years and I use it for stove top or oven cooking. The links are affiliate links from Amazon, meaning if you click on them and make a purchase, I receive a small commission, but it doesn’t cost you anything more.
Warm Black Cherry Crisp
Warm Black Cherry Crisp
Tip: Frozen cherries are much easier to use than fresh for this recipe. Place frozen cherries in a small strainer set over a large bowl to collect the liquid while thawing. Reserve the liquid to use in smoothies, cocktails, or non-alcoholic beverages. For example, you can combine some of the cherry juice with club soda and some crushed mint for a refreshing spritzer.
Prep time: 20 minutes
Cook time: 30 minutes
Special equipment: 4 9-oz. oval cast iron mini-servers. (If unavailable, use a well-seasoned 10” cast iron skillet instead).
4½ c. frozen black cherries, thawed and chopped
¼ c. honey, preferably local
½ t. ground cinnamon
½ t. ground allspice
¼ t. ground cloves
1 T. fresh thyme leaves
1 c. old-fashioned rolled oats
½ c. almond flour
½ c. pecans, chopped
1/3 c. honey, preferably local
3 T. unsalted butter, melted
1/8 t. table salt
2 T. melted coconut oil (or olive oil)
Optional, to Serve:
Greek yogurt, homemade whipped cream, or sugar-free ice cream.
Fresh thyme sprigs, for garnish
- Place top oven rack in the center position and pre-heat oven to 350°F.
- Combine thawed chopped cherries, honey, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.
- Combine the topping ingredients in a separate bowl and stir until oats are thoroughly coated and all ingredients are well combined. Set aside.
- Lightly grease the four 9-oz. oval cast iron baking dishes (or the 10” cast iron skillet) with coconut oil.
- Divide the cherry mixture equally among the cast iron mini-servers and spread into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.
- Place into pre-heated oven and bake for 30 minutes, or until the top is nicely browned and the cherry mixture is nice and bubbly.
Tip: If using a 10” skillet, cover loosely with aluminum foil after 30 minutes and bake for another 10-15 minutes.
- Remove from oven and set aside to cool for 5-10 minutes before serving plain or topped with some Greek yogurt, whipped cream, and/or sugar-free ice cream. Garnish with a couple sprigs of fresh thyme, if desired. Enjoy!