Cherries are one of my absolute favorite fruit. I feel like I'm really indulging when I eat a bowlful, a pile of pits and cute stems beside me. Cherries are the perfect summer dessert. Here I provide a simple crisp recipe. This time, dried apricots provide a sweetness for a rich macadamia nut and coconut topping that is flaky and reminiscent of buttery crust. Leave the oven off for this one and let this dessert shine on your picnic table.

Serves 6-8

• 2 cups raw macadamia nuts
• 1 cup nonsweetened dried coconut flakes
• 8 dried apricots
• 2 tablespoons water
• 2 teaspoons vanilla extract
• 1/2 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 3/4 pounds cherries, pitted and halved (bing, white, sour--whichever!)
• 1/4 cup fresh squeezed orange juice
• 2 tablespoons lemon juice
• 2 tablespoons honey

Combine nuts, coconut, apricots,water, vanilla extract, sea salt and cinnamon in a food processor and process until crumbs form (much like the texture of wet sand).Set aside crumb mixture. Combine cherries, orange juice, lemon juice and honey in a square 8x8 baking pan. Stir gently to combine. Top with macadamia nut-coconut crumb mixture. Serve. Feel free to top with a dollop of coconut milk vanilla yogurt for a refreshing treat.