Sweet, juicy cherries topped with a crunchy GF almond crumble. Use fresh cherries when in season or frozen ones for an effortless dessert that can be made ahead and frozen. It's versatile and you can adjust the level of sweetness.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
It's cherry season!
Cherries and I have an ongoing love affair and I eagerly await their appearance-and they do so for such a short time!
Though fresh Summer fruit is amazing on its own, cherries (and peaches) are fantastic in baked recipes, especially when they are not in their prime to eat or lack some flavor. The flavor intensifies and they become even more amazing.
Lately, I'm cutting down on refined flour, so this cherry crumble has been one of my top choices, with its golden brown crisp topping and a syrupy cherry mixture.
Now, aren't crisps and crumbles one of the best desserts ever? They have a layer of fruit with juicy syrup that you want to eat with a spoon and a crunchy, buttery topping.
Top Tip
I always have pitted frozen cherries and crumble mixture in the freezer. That way, I can quickly assemble this cherry crisp and have it on the table in 45 minutes.
Ingredient Notes
- Cherries: can be fresh or frozen. Just make sure they are pitted.
- Oats: make sure you use gluten-free rolled oats.
- Gluten-free flours: such as almond or hazelnut flour, quinoa or amaranth flour, or a GF cake mix.
- Sugar: I use brown sugar, but white, granulated sugar works fine. Don't go to the grocery store if you don't have brown.
- Sliced almonds: will add fantastic texture to the crumble, but they're optional. You can use chopped almonds if that's all you have. Don't refrain from making this dessert just because you don't have almonds. Omit them and substitute them with more oats.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Gluten-free flours
Like any type of diet or cooking technique, it's not hard once you understand what works and what ingredients are available. The number of different GF flours available is mind-blowing.
- My favorite flours: I like substituting quinoa flour for the all-purpose and almond flour for the oats or using gluten-free oats like Quaker's.
- Other alternatives: packaged gluten-free flour mixes, buckwheat flour, or amaranth flour.
How to make a cherry crisp
- Cold or melted butter: both work to achieve a clumpy mixture that will give texture to the crumble topping. But melted butter is way easier to mix and less messy.
Cherry filling
Pitting cherries: this is easy to do if you have a cherry pitter.
Halved cherries: if you want smaller pieces, don't overdo it or they will get lost in the crumble when you eat them.
Adding some lemon juice enhances their flavor and balances the sweet, buttery topping.
Crumble topping
Versatile: this is the part where you can use different combinations of gluten-free flours.
Cold or melted butter: both work to achieve a clumpy mixture that will give texture to the crumble topping. But melted butter is way easier to mix and less messy.
If you plan on freezing the crumble, you might consider mixing it in the container that will go to the freezer and have one item less to wash.
Almonds
Sliced almonds add a fantastic crunch and I recommend them, but this dessert works just fine with coarsely chopped almonds.
They are added last so as not to break them up too much. Lightly mix them into the rest of the ingredients.
Serving
- My favorite way: hands down, the best way is barely warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Plain, at room temperature, is my second choice.
- Cold: I don't recommend eating it cold from the refrigerator. It's not bad, but you'll miss the juicy flavor of the cherries with the crunchy topping.
Related recipes you might like:
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Almond Cherry Crisp (gluten-free)
Ingredients
For the cherries:
- 4 cups pitted cherries, fresh or frozen
- 2 tablespoons light brown sugar
- 2 tablespoons lemon juice
- ¼ teaspoon almond or vanilla extract, optional
For the crumble:
- ½ cup gluten-free cake flour mix
- ½ cup gluten-free oats
- ½ cup light brown sugar
- ¼ teaspoon ground cinnamon, optional
- ½ cup unsalted butter, cold and in pieces
- ½ cup sliced almonds
- ice cream or whipped cream, optional for serving
Instructions
- Preheat the oven to 350ºF (180ºC).
- Butter four oval, shallow ramekins. Or an 8-inch baking dish if making a family-style dessert.
For the cherries:
- Cut 4 cups pitted cherries in half and divide them among ramekins.
- Sprinkle with 2 tablespoons light brown sugar and drizzle with 2 tablespoons lemon juice and ¼ teaspoon almond or vanilla extract if using, diving equally. Set aside while making the crumble topping.
For the crumble:
- In a bowl mix ½ cup gluten-free cake flour mix, ½ cup gluten-free oats, ½ cup light brown sugar and ¼ teaspoon ground cinnamon if using.
- Add ½ cup unsalted butter in small pieces and with your hands or a fork, work it until the butter is mixed with the dry ingredients. It will be lumpy.
- Add ½ cup sliced almonds and mix lightly. You don't want to break up the almonds too much. You can make the crumble in a food processor with the steel blade, but the resulting mixture will be finer.
- Divide the oat mixture equally over the cherries.
- Bake for about 25 minutes, until the top is lightly golden and the filling is bubbly. If baking it in a large dish might take 10 more minutes.
- Serve warm with a scoop of ice cream or a dollop of whipped cream.
- Store, covered, in the refrigerator for a few days or freeze for up to a month.
Notes
I like using quinoa flour or almond flour and gluten-free oats like Quaker's. Other alternatives: packaged gluten-free flour mixes, buckwheat flour, or amaranth flour. Make-ahead: you can have the pitted, halved cherries and the crumble in the freezer, in separate containers for up to a month. Cherry pitter: this is a handy gadget and much needed if you bake with fresh cherries. You can buy them online. Family-style: if you want to serve more people, double or triple this recipe and use ceramic dishes that can go directly to the table.
The Ninja Baker says
You are amazing, Paula! As I understand it, English was not your first language, yet your expression is so poetic and engaging. And, of course, your cherry crumble with oats has my tummy yearning for a delicious bite:)
amy (fearless homemaker) says
Ooh, this looks SO fantastic - what a fantastic use of cherries. Great pick for the SRC!
bklynlocavore.com says
I was so confused for a minute when you spoke of winter. I become so focused in my own seasons that I forget to think where others live. A new friend of mine in Australia is complete opposite from Brooklyn. Such a wonderful adaptation of my recipe! I need to try your version now. Beautiful photography, especially she shot of the fork with the steam coming up.
Abbe Odenwalder says
I love anything cherries! This not only looks spectacular I bet it tastes awesome. And your photos are, too.
Guru Uru says
I love your photos of this delicious crumble, it looks brilliant 😀
Cheers
Choc Chip Uru
Lynn Huntley says
What a wonderful recipe!! Your photos are gorgeous also, makes me want to run out and buy some cherries! Great pick for SRC~ Lynn @ Turnips 2 Tangerines
Melissa says
This crumble is absolutely beautiful! Sounds delicious, too! Great pick this month 🙂
Deb says
Fruit desserts are my favorite! I also freeze cherries, otherwise we wait an entire year to savor their sweetness! A radiant crumble!
Tara says
Looks amazing, gorgeous photos!
thelittleloaf says
It's toasty hot here in London and I can't quite imagine eating crumble. Except that I can with this because it looks so delicious!
Emily says
So pretty! Your photographs are gorgeous!
GK Adams (The Life I Live...) says
I have a huge weakness for cherries. To me, they rank right up there with caramel and I would sell government secrets (if I had any) for both of them!
Lora CakeDuchess says
These photos are incredible, Paula. The one with the smoke...oh my goodness. Talk about tempting. I can't believe these gorgeous cherries you found and all the goodies you're making with them. Love this crumble-so lovely.
Janie E. says
I am looking forward to your SRC posts to come - these pictures are so absolutely amazing! I love the one with the spoonful of the crumble steaming.
Welcome to Group D and happy first reveal day! 🙂
SallyBR says
your photos are soooooo beautiful! Lovely pick for your SRC this month!
have a great Monday!
Karen S Booth says
FABULOUS photos and GREAT recipe! I DO love cherries and this is a great SRC pick! Karen
Rebekah Hills says
Those are absolutely GORGEOUS!! Great SRC choice this month!!
Emily Dicks says
You had me at cherry Paula! These look divine and your photos turned out gorgeous! I love SRC 🙂
Renee Goerger says
Your photos are amazing and those crumbles look incredible! Nicely done!
Renee - Kudos Kitchen
Dorothy at Shockingly Delicious says
Wonderful photos of what looks like a totally delicious dish! Great SRC pick!