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Gluten-Free Cherry Crumble Bars

Gluten-Free Cherry Crumble Bars that use fresh cherries, wholesome almond flour, and unrefined coconut sugar. Part cherry pie bar, part coffee cake, all good! Vegan too. 
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 bars
Calories 269kcal
Author Tessa


  • 2 cups almond flour 263 g
  • cup white rice flour 60 g
  • ½ cup coconut sugar (or organic cane sugar) 100 g
  • ¼ teaspoon salt
  • teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 10 tablespoons coconut oil, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons ice cold water


  • 3 cups cherries, halved and pitted
  • 1 tablespoon arrowroot starch (or cornstarch)


  • Lightly spray an 8x8 square baking pan with cooking spray. Line with two pieces of parchment paper, leaving "handles." Put the almond flour, white rice flour, coconut sugar, salt, baking soda, and cinnamon in a large bowl. Whisk to combine.
  • Add coconut oil. Use a fork to mix and mash the coconut oil into the dry mixture. Add vanilla extract. Drizzle cold water over dough one tablespoon at a time until dough starts to come together. Then, using your hands, mix until dough comes together. Reserve ½ cup of the dough and set aside.
  • Transfer dough to prepared pan and press into bottom. Prick the bottom with fork tines and place in freezer for about 15 minutes. Preheat the oven to 325 degrees Fahrenheit.
  • While the dough chills, the wipe the bowl you used clean. Prepare your cherries and toss them in the bowl. Add arrowroot starch and stir to coat cherries. 
  • When dough is ready, spread cherries in an even layer covering dough. Sprinkle the reserved dough mixture over cherries. I like to press some pieces togeher with my fingers to create wider pieces.
  • Bake for 45-55 minutes, or until topping has started to turn a golden brown. Allow to cool completely on a wire rack. 
  • When ready to serve, remove bars from pan using parchment handles. Slice into squares using a sharp knife.


Recipe adapted from my Almond Jam Tart.
Cherry Crumble Bars are best the first day they are made, but can keep up to 2-3 days in airtight container.


Calories: 269kcal | Carbohydrates: 20g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 81mg | Fiber: 3g | Sugar: 9g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg