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Sweet cherries topped with a toasted oat crumble make this gluten-free cherry crumble the perfect summer dessert! Enjoy this healthy dessert all summer long.
I love when I create recipes that are the perfect mix of healthy and indulgence. This gluten free cherry crumble is that recipe. Traditional cherry crisp recipes are made from cherry pie filling, all-purpose flour, butter (or margarine!) and brown sugar. I am proud to say I successfully upgraded the traditional recipe to a flavorful, gluten-free, vegan option. You can thank me later!
I obviously wanted to keep the overall flavor the same as the traditional version but I wanted to use fresh and whole ingredients when possible. I made three main changes:
- In place of cherry pie filling, I used fresh cherries.
- In place of all-purpose flour, I used oat flour.
- And in place of butter/margarine, I used coconut oil.
The end result is just as delicious (or dare I say better?!) than the traditional. I love how light and refreshing it is while also being extremely satisfying. Pro tip: enjoy a la mode. 😉
Ingredients in Healthy Cherry Crisp
- fresh cherries
- coconut palm sugar
- cornstarch
- gluten-free oat flour
- gluten-free rolled oats
- cinnamon
- sea salt
- coconut oil
How to Make Gluten Free Cherry Crumble
I love making crumbles and crisps because they are super simple to throw together! Start by mixing the cherries, coconut palm sugar and cornstarch in a large bowl and set aside. In a separate bowl, mix together the topping: oat flour, rolled oats, coconut palm sugar, cinnamon and salt. Add in the coconut oil and use your hands to combine everything so the end result is a crumbly consistency. (Official baking term…) Add your cherry mix to a large baking dish and then sprinkle the crumble on top, coating the entire top. Bake at 375º for 45 minutes or until the top is slightly browned and crispy.
PrintGluten-Free Cherry Crumble
Sweet cherries topped with a toasted oat crumble make this gluten-free cherry crumble the perfect summer dessert! Enjoy this healthy dessert all summer long.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 Hour
- Yield: 6-8 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 5 cups chopped, pitted cherries
- 1/4 cup coconut palm sugar (or brown sugar)
- 2 tbsp tapioca starch (or cornstarch)
For Crumble Topping:
- 1 cup gluten-free oat flour*
- 1/2 cup gluten-free rolled oats
- 1/3 cup coconut palm sugar (or brown sugar)
- 1/4 tsp cinnamon
- pinch of sea salt
- 1/4 cup cold coconut oil**
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl combine cherries, coconut palm sugar and cornstarch.
- Add to a large baking dish (I used a 10 inch cast iron skillet)
- In a separate bowl combine oat flour, rolled oats, coconut palm sugar, cinnamon and sea salt.
- Add in coconut oil and using hands combine to form a crumbly “pea-like” consistency.
- Sprinkle crumble on top of cherries, coating the entire top.
- Bake for 45 mins or until top has browned slightly.
- Serve warm. I highly suggest a la mode 😉
*Make oat flour by grinding up rolled oats in a blender or food processor.
**I place mine in fridge for 5 mins to harden.
Like this recipe? Here are more healthy desserts you might enjoy:
I don’t eat kale, so does your second question still apply to me? 😛 I think part of being healthy is being flexible, though, and not trying to stick to a 100% clean way of eating. I know I did that for a good long while, and I actually felt unhealthier for it because all the stressing over food and constant deprivation wasn’t doing me any good mentally. Life’s too short to say no to sugar all the time…
Sounds like an awesome weekend! This cherry crumble sounds amazing! I’m a huge cherry fan, so this is right up my alley!
I never know what to say when it gets out there that I’m a blogger. I don’t volunteer the information (unless I need to ask someone if it’s ok that they end up on the blog), and I’m way more comfortable with people I don’t know in person (or people I’ve met through the internet) reading my blog than people I know. After two years, still working on feeling ok with that.
And YES to the balance thing. I need wine and sugar sometimes and that’s cool.
Sounds like a fabulous food weekend to me. What I’ve learned is that after I have a weekend like you mentioned, I crave healthy food, so it basically all works itself out! YOLO is right. Definitely don’t (and probably never will) tell people I’m a blogger, but then again it’s not what I do for a living, so I have an excuse!
Oh Davida, I LOVE you even more for being an unhealthy healthy living blogger. I mean, isn’t that the whole point of being healthy – being intuitive? And order burgers and fries when you feel like it (and wash it down with wine) – and then balance it out with cherries and kale?
Sometimes people stare at me when I order a Gin Tonic that is bigger as my head and eat a non-glutenfree mozarella empanada with it. ‘Aren’t you a healthy eater? And an athlete?’ Yes, Mam. But most of all, I am human.
I will make this crumble – if my mind is on set and not too hangovered (it’s Switzerland’s birthday on Friday) it will happen on the weekend. Never heard of cornstarch – any substitutes?
Ummmm Davs HLB’s don’t eat cupcakes so…. I think you’re ban from the club.
I actually go through this quite a bit. As a healthy food blogger, and an athlete people often think that I am not ever allowed to even touch a cookie or it will poison my perfect-is-a-temple body (which is definitely not as perfect as people think!!). In reality, I actually enjoy a large amount of sugar each day, because that is my favorite food, and I also do have a giant bacon cheeseburger with fries when I go out to eat. Yes, most the time I eat healthy, but I definitely have those bad things, and I do share them on my instagram, but I wonder if people think I am a faker because of it. I often feel conflicted! I think you do a wonderful job at balancing it though! You are only human!
Girl, you don’t even need to explain to me. I’m the same way, as I’m sure you’ve seen from all the pizza and wine that shows up on my “healthy” blog. No shame! I usually try to keep 2/3 of my meals healthy and relax a little more with the third meal. It works 95% of the time!
Since I am sweet tooth by nature, I have little issue eating pretty clean meals and then enjoying fudge cake. That’s my idea of balance.
Hahahahaha. I can attest to the accuracy of all of this. Thank you Chelsea’s bakery shop thing.
This cherry crumble is screaming for ice cream- if I bring some will you make this? I balance cupcakes and kale by standing straight and holding my hands side my side.