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.
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.
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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.
Dina says
sounds yummy!
mividaenundulce says
Se ve delicioso, yo no podría decir que amo las cerezas y es que no son muy comunes, aquí sólo hay cerezas frescas en diciembre y son importadas, así que imaginarás lo caras que son. Pero igual a veces me doy el gustito.
Karen (Back Road Journal) says
I love fruit crumbles. I like that you added almonds as their flavor goes so well with cherries.
Pink Patisserie says
What a seriously gorgeous dessert. Cherries and almonds are one of my favorite combinations and gluten free? That's fantastic. We often times get winters/springs and even summers here that are confused too, so I can completely relate. I've decided if I feel like soup in summer I'm goin for it. Mint mojitos in winter? Yep I'll do that too. 🙂
Jeannie Tay says
What a yummy treat, I hope I could make some but substitute quinoa flour since I have none.
Sarah | Curious Cuisiniere says
Oh yes, I am seriously loving these. Small batch desserts are the only way to go here, or else the two of us would eat nothing but dessert!
Nancy @ gottagetbaked says
I totally agree with everything you said about crumbles, Paula! I love rustic looking desserts and since I'm not a fancy-pants kinda gal who can make exquisite, beautifully crafted desserts, the easy-going nature of a crumble is exactly what I need. Cherries are the best and freezing them to impart a taste of summer into your winter is a fantastic idea. I love the oat crumble on top and your photos as always are gorgeous. I'll echo everyone else by saying the shot of the spoon with the steaming crumble is incredible!
Marissa | Pinch and Swirl says
Oh my, that photo with the steam coming off the spoon literally made me salivate! Gorgeous post Paula!
vanillasugarblog says
So many people don't add the almonds and this is the best part!
Abbie says
Oh my goodness, I am so making this. I don't know when, or how, but I am going to make this. I froze a whole pile of ripe cherries when they were in season, and I need to use them this winter when I'm craving a taste of summer berries. <3
Your crisp looks so delicious! And I love how you used quinoa flour. <3 Pinning this! 🙂
Renee says
My mouth is watering Paula. Such a perfect recipe for the two of us. Well, that is if I share the other one with my husband. Incredible photos too.
Anne ~ Uni Homemaker says
This looks scrumptious! I adore cherries. I so would love a piece right now before bedtime. 😉 Thanks for sharing Paula!
The Wimpy Vegetarian says
What a beautiful choice Paula. I've had a torrid love affair with all things cherries too! And at the top of my list might be crumbles/crisps/slumps. I can't eat almonds, but I've got to make this. Maybe pine nuts? Gorgeous, gorgeous photos 🙂
yummychunklet says
I'm such a fan of crumbles! This looks great.
Susan Lester says
This looks amazing, Paula & I have some cherries in the refrigerator right now! Just lovely.
laurasmess says
What a gorgeous post Paula. Yay for small batch desserts... they're a perfect little treat, and (another plus) they cook faster! I am a big fan of Melissa's blog. You interpreted her dish beautifully. Yay for lovely winter desserts (it's so rainy here today, makes me want a steamy warm bowl of crumble right now!) xx
Asiya @ Chocolate and Chillies says
Crumble looks fabulous! Great SRC pick!
Liz Berg says
Oh, good!!! A small batch just for me 🙂 What a magnificent recipe, Paula. And there you go with the gorgeous steam in your photo again...love it!
Jess @ Flying on Jess Fuel says
Cherries and almonds are a match made in heaven... this crumble looks amazing! Beautiful photos 🙂
Kathy says
Oh, I know we will be having those crazy days of temperature changes very soon, as the fall ushers in to this part of the country! The cherry almond crumble looks luscious!