Fresh Cherry Crumble

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!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 441kcal

Author Tessa

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

US Customary - Metric

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.

Notes

To store: Keep covered with plastic wrap or aluminum foil, or store in an airtight container in the refrigerator for 2-3 days.

Nutrition