This Fresh Cherry Crumble made with a crumble topping of sliced almonds, almond flour, and coconut sugar is a gluten-free, grain-free, and vegan treat. Serve with ice cream!
When it is cherry season, fresh cherry desserts are a must. Many crumble recipes use oats but to keep things simple and grain-free, this homemade cherry crumble uses sliced almonds instead for a delicious twist the whole family will love.
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Why you'll love this recipe
- Simple ingredients
- Easy dessert recipe
- Gluten-free, grain-free, and vegan
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - This nut flour creates delicious, buttery, and tender cookies. Plus it is a great source of protein!
Sliced almonds - Purchase pre-sliced almonds or chop whole raw almonds.
Arrowroot starch - This helps coat and thicken our cherry mixture. Cornstarch can be substituted as well as tapioca starch.
Coconut sugar - Coconut sugar is an unrefined sugar. It has a lower glycemic index than white sugar or brown sugar and adds just the right sweetness to the cherry filling. Organic cane sugar can be substituted 1:1 but will have a sweeter result.
Fresh cherries - I like using sweet cherries like Bing, Rainier, or Lambert in this fruit crumble for a perfect balance. Coconut sugar is not overly sweet and works well with these type of cherries. You can also use a mix of sweet and tart cherries. They also make great cherry syrup!
Coconut oil - If you would like to avoid any hint of coconut, choose refined coconut oil. Vegan butter can be substituted or regular unsalted butter if dairy is not an issue.
Vanilla extract and ground cinnamon - Both of these pantry staples add flavor and natural sweetness.
Step-by-step instructions
Step 1: In a large bowl, the filling ingredients and bake for 15 minutes. In a mixing bowl, combine the dry ingredients (almond flour, arrowroot starch, sliced almonds, salt, coconut sugar and cinnamon). Add the melted coconut oil and vanilla extract.
Step 2: Once the fruit filling has baked for 15 minutes, remove from oven. Squeeze handfuls of crumble mixture and place atop the cherries in an even layer (being careful because dish is hot). Bake for 8-12 minutes until browned, careful not to burn. Allow crumble to cool for 20 minutes before serving.
Recipe tips
- Don't have a cherry pitter? Use these tips on how to pit a cherry.
- For best results, once the topping has turned a golden brown, remove the baking dish from the oven and allow the fresh cherry crumble to cool for about 20 minutes before serving.
- Serve with a scoop of vanilla ice cream!
Want more cherry goodness? These gluten-free cherry cheesecake bars are one to try!
More summer fruit recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Fresh Cherry Crumble
Ingredients
Cherry Filling
- 5 cups cherries, halved and pitted
- 2 tablespoons lemon juice
- 2 tablespoons arrowroot starch or cornstarch
- ¼ cup + 2 tablespoons coconut sugar
- ¼ teaspoon pure vanilla extract
Crumble Topping
- 1 cup + 2 tablespoons almond flour
- 1 tablespoon arrowroot starch or cornstarch
- 1 ½ cups raw sliced almonds
- ¼ teaspoon salt
- ½ cup coconut sugar
- ¼ teaspoon ground cinnamon
- 6 tablespoons coconut oil, melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a 2-quart baking dish with cooking spray.
- In a large bowl, combine cherries, lemon juice, arrowroot starch, ¼ cup + 2 tablespoons coconut sugar, and ¼ teaspoon vanilla extract. Transfer mixture to prepared baking dish and bake for 15 minutes on lower rack.
- In a medium bowl, combine the almond flour, arrowroot starch, sliced almonds, salt, coconut sugar and cinnamon. Whisk to combine. Add the melted coconut oil and vanilla extract. Stir to combine and moisten ingredients, then use your hands to squeeze crumble ingredients together.
- Once the cherries have baked for 15 minutes, remove from oven. Squeeze handfuls of crumble mixture and place atop the cherries in an even layer (being careful because dish is hot). Use oven mitts to place dish back in the oven on the middle rack. Bake for 8-12 minutes until browned, careful not to burn. Allow crumble to cool for 20 minutes before serving.
- Serve with vanilla ice cream if desired.
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