Place the top oven rack in the center position and preheat the oven to 175°C/350°F.

Combine thawed chopped cherries, maple syrup, cinnamon, allspice, cloves, and thyme leaves in a bowl. Toss to combine and set aside.

Combine rolled oats, almond flour, pecans, maple syrup, three tablespoons of melted coconut oil, and salt in a separate bowl and stir until the 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 remaining coconut oil.

Divide the cherry mixture equally among the cast iron mini-servers and spread it into an even layer. Divide the topping between the 4 mini-servers, as well, and spread into a thin layer on top.

Place into the preheated 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. Enjoy!

Tip: Frozen cherries are much easier to use than fresh ones 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.