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+ servings
Fresh cherry crumble

Fresh Cherry Crumble

Fresh Cherry Crumble made with sliced almonds, almond flour, and sweetened with coconut sugar. Serve with ice cream! Gluten-free, vegan, refined sugar free.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 441kcal
Author Tessa


Cherry Filling

  • 5 cups cherries, halved and pitted 765 g
  • 2 tablespoons lemon juice
  • 2 tablespoons arrowroot starch or cornstarch (12 g)
  • ¼ cup + 2 tablespoons coconut sugar 58 g
  • ¼ teaspoon pure vanilla extract

Crumble Topping


  • 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.


Calories: 441kcal | Carbohydrates: 39g | Protein: 10g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 102mg | Potassium: 386mg | Fiber: 7g | Sugar: 23g | Vitamin A: 56IU | Vitamin C: 7mg | Calcium: 114mg | Iron: 2mg