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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:
well, since i consider blogging as my hobby, i dont think i qualify as a blogger…unless someone asks me then i say yes. and about eating cookies and cupcakes, its like a roller coaster ride for me, once i am on that train – it goes on and on until i snap out of it. my last couple of weeks have been that way too. and yes, pitting cherries is a great workout, you can probably get a cupcake out of it 😛
So if the cupcake is made with kale does that negate the “cupcakey-ness” of the said cupcake?
Too funny – but sometimes one needs ice cream followed by cupcakes to balance out the cherry crumbles of life 😉
P.S. this sounds delish – I will make sure I have a side of fro-yo with this!
Haha I had a pretty yolo weekend myself. Gluten free makes it automatically healthy right? 😉 This looks fabulous, I’m glad you went with the crumble.
Yessssss. I saw this on your Instagram the other night and was hoping for the recipe!
I have all the ingredients on hand and I’m making this tonight. My fiance thanks you 🙂
Oh, then I’ve already been kicked out of the healthy living blogger club. I’ve had ice cream almost every day for the past two and a half weeks. Sorry I’m not sorry. I eat lots of spinach still!
Also, ice cream with this crumble sounds like summer lovin’.
Thanks God nobody asked me why I do for a living on Sunday either, because my weekend (which started on Tuesday because YOLO) involved an all-that-you-can-eat ice-cream buffet, whiskey, wine, sangria, vodka, more wine, cake, nutella, popcorn (LOTS OF IT), more wine and bread pudding with extra ice-cream because there’s no such thing as ice-cream overlad in Consuelo’s world, duh.
But then I ate an avocado toast for dinner which obviously puts me back into the healthy bloggers club, right???? Right.
Aaaaanyway, I wish that this crumble had been part of my weekend because, darn, it looks bomb!
I tell people that I think may be interested in my blog that I’m a blogger, but I definitely don’t announce it. My husband will tell people that he thinks might like it as well. I love kale and cupcakes and I think there is a lot of healthiness in between. Got to enjoy it all!
OMG between this crumble and amanda’s blueberry breakfast bake, ive already decided im going to spend my weekend in the kitchen. also “but I’m human and occasionally find myself eating cupcakes for dinner or drinking wine from the bottle #classy.” right on 🙂
I attempted to make a very similar recipe….but in bars and it FAILEDDDDDDDDD. This looks insane. I love cherries. They remind me of the Pacific Northwest 😀 Beautiful photos Davici!
Let’s move to the Pacific Northwest pleaaaaase.
I think too healthy is unhealthy! You are the perfect HLB! 😉 These my friend looks amazing!